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Just wondering:
I have a piece of a leg of pork. It's defrosting now.
I am just wondering:
Can I inject it with cure #1 and then roast it on the rotisserie to make it ham-like?

What I am thinking of:
Suppose it's a 1 kg piece
I inject it with cure #1, dissolved in 10% of the pork weight (in this case 100 ml, and 50 or 60-150 ppm of total weight (1100 gr) in cure #1, calculated to active sodium nitrite))

Okay, that doesn't sound to clear.
Suppose a 6.25% cure #1
A piece of meat of 1 kg
dose of this cure would be about 2 gram per kg
I dissolve in 100 ml water and inject.
Total meat + injection weight is 1.1 kg
I add 1.1 x 2 gram to the 100 ml water and inject the hunk of pork all over the place.

I leave it in the fridge for a bit and then put it on the rotisserie and roast till an internal temp of 70+ oC

Is this possible (it should be safe) and how long would if have to leave it in the fridge to get the ham-effect?

I would give it at least a week for the salt and sugar to equalize in the ham. The nitrite will be done with its curing reaction sooner but the other two move slower in the meat I believe. Wheels recipe for Pauline's ham uses a combination cure and is my favorite.

Thanks!
Will look up wheels recipe as well