So here's the recipe, and the process, I use for the cure.
4 liters of cold water
1½ cups of non-iodized salt
2 cups of brown sugar
8 teaspoons of pink salt (insta cure #1)
Stir all ingredients together until dissolved. Place your ham in a container with a lid that is large enough to hold the meat completely submerged in the brine, but one small enough to fit in your fridge or a cooler. Add the cold brine to the ham and use a large injector to inject the brine in around the bone from both ends and into the large muscles. Completely cover the meat with the brine.
Keep it in the fridge or the cooler in a cold room until done. Ideally you want this to be at 38° - 44°f. I shake it up every day to make sure the sugar etc. stays in solution. It will cure at the rate of 2 pounds per day. A large ham will take about a week. After it's done wipe it dry and let it sit overnight in the fridge to form pellicle, little droplets, on the surface. This will hold the smoke so don't wipe them off. Smoke skin side down at 170°f using apple and hickory for 8 hours. Turn over half way though smoking.