This Maple Ham Cure makes the most beautiful Ham, you simply soak your Ham in the brine for 2-7 days depending on its size, soak for an hour or more to reduce the salty flavour after cooking, then smoke in your smoker or cook it in your oven until you reach the required internal temp of 68 degrees C or over. 

Full Recipe: https://www.smokedandcured.com.au/how-to-make-ham/