I start with an entire rear leg of pig. You don't have to of course. This is just what I happened to have on hand.
If you have a saws-all and a helper, you can leave the bone in. If you don't have help, be careful hacking up the leg. There is a few bones in it that could potentially cause you stitches.
Make sure your work surface is clean, and your knives sharp.
First remove a smaller ham, at the bone line. The second larger ham, follow the bone, cutting around it. One leg gave us 5 small to medium sized deboned hams.
Next make the brine. This recipe I found stuffed away in my father's things.
Recipe for wet cure
2 quarts water
3/4 cup pickling salt
1 cup packed brown sugar
4 teaspoons pink salt
(I know EVIL. But in moderation, it will not hurt you at all.)
Mix all together, until it dissolves. You might end up making several batches if curing an entire leg.
Place into a bowl or bag. Place in fridge, and flip it daily to make sure all sides have been soaked. This takes up to a week.
Rinse well, and pat dry before smoking, cooking or freezing. Honestly it tastes great without smoking.
Cook at 350F for about 2 hours, depending on the size of your ham.