Franco
Yes I did use the brine cure, still have a kg left. I boned and rolled a leg and used the Old English Boiled Ham recipe on the site. I used 1 kg of the cure for 5 1/2 litres of water, which covered the ham although I did deviate a bit inasmuch as I used a heavy guage canula and pumped some brine into the ham. After 14 days I rinsed it and boiled it in my 2 gallon pot along with a couple of onions studded with cloves and 4 bay leaves and a dozen black peppercorns. I simmered it for 3 1/2 hours.
I must say that the results were very good with a slight background taste of the juniper berries. Father-in-law was very impressed. I didn't take a photo of the finished product and what didn't get used immediately got vac packed and frozen for later use. The only photo was of the leg sitting in the brine behind rows of sausages, in this thread
http://forum.sausagemaking.org/viewtopic.php?t=977&start=15Regards, Paul Kribs