I like to make a honey brine solution. All I do is take a salt./ sugar brine recipe and use Honey instead of sugar. I inject the ham real good with a cajun injector. I then place it in a bucket full of the brine I mixed and put it in my spare fridge. After about 5 to 7 days, I take it out and put it on the smoker. Time depends on size of ham. It comes out great.