Curing a ham.

ryantt

Not sure if I've  shot myself in the foot again this time, just started the curing process.  did I drew up again like at Easter and not start soon enough?  Goal is to smoke it on Christmas Eve for breakfast Christmas Day.  Any idea if I'm in the ball park on this @NPHuskerFL

JustineCaseyFeldown

A bit late. Did this myself one year. 

Just tell everyone you made a ham stuffed with pork roast. Let them tey to figure that one out

You might get lucky. It's a quick cure. Depends how huge the ham was.

whole? Shank? If you injected along the bone it will help a great deal too

ryantt

@JustineCaseyFeldown it's small with the bone in (11lbs).  I did inject it, let's hope it works out.  

SGH

@ryantt
Here is a good general rule for curing a green ham. 36 hours of cure time for every pound of ham. Thus 36 x 11 = 396 hours to fully cure. 
There are exceptions to every rule. But in general, the 36 hour rule will always bring it home. 
You can also use the "thickness" method to determine cure time. But in my opinion it's a much less accurate method. 

NPHuskerFL

Not sure why but, even with you tagging me I received no notification
As others have stated earlier...a little late on the start for a Christmas Eve serving time.  You didn't reveal the actual weight or if it is a full bone in or half/shank bone in or bone out etc.  All of these will have bearing on the overall time needed.  To speed the process on a bone in you can inject along the bone with the same wet cure.  Either way you'll be cutting it close.  Most of mine have taken around 11-15 days to wet cure + a day to 3days after the rinse.