This makes 15 - 20 pounds of ham.  Use any cut of fresh pork you like. I typically use boneless pork loins, which makes it technically canadian bacon.  Ham is from the back leg.  Don't use previously frozen pork, as freezing affects the cell structure somewhat, and it doesn't take up the brine properly.

Brine:

1 Cup canning salt
12 cloves
2 bay leaves
1/2 tsp mustard seed
1/3 tsp sodium nitrate
10 pepper corns
1/4 cup honey
1 gal water

Grind the dry spices.  Add all ingredients to the water and stir until dissolved in a 3 or 5 gallon plastic bucket.  You can use Prague  powder #1 in lieu of the sodium nitrate (its in there) and reduce the salt by 1/4 cup.  You can drop the sodium nitrate, but your ham will be greyish rather than pink.  I inject the pork with the brine solution prior to putting the meat into the brine, but its not really necessary. Make sure the meat is completely covered by the brine (increase the water and salt if needed).  Place in a cool place for 3 - 7 days. If you don't inject, add a day. Don't let the temperature drop below 40, or the meat will quit taking up salt.  If you're using a refrigerator, take the bucket out occassionally so that the brine doesn't get too cold.  The meat takes up salt first, the longer you let it brine, the more of the other spice flavors are present in your finished product.  You can alter your spices to your preferences.

After brining, I smoke the meat for about 4 hours.  This is not necessary, but does add to the flavor.  Place the ham in a large pot of hot, not boiling, water until the internal temperature reaches at least 155.  The ham can be frozen until needed, or will keep 2 - 3 weeks in the refrigerator.