If you happen to have some Cure 1, a bucket and something to inject with. brine cure one or two of them. They make nice hams and I will just black pepper and garlic powder the outside once cured and smoke like I would for pulled pork. You end up with pulled/shredded ham. I nice change from pulled pork.
I use 1 gallon of water
1.5 Tablespoon of Cure 1
1/2 Cup Sea Salt
1/2 Cup Sugar
1/2 Cup Dark Brown Sugar.
Mix it all well in the bucket. I inject as much as I think I can get in it. If you don't have an injector a place like tractor supply has large syringes and 2 or 2.5" needles that work well and last time I bought them they are fairly inexpensive.
Put it in the bucket of brine and use a bag of water to hold it under put lid on. I usually stash mine in the garage fridge for anywhere from 3 to 5 weeks, I have gone longer but never shorter.
This is my version of Pop's Brine, if you search for Pops Brine you should be able to find it. His uses a little less Cure and more sugars.
I have one in a bucket now, probably will go 4 or 5 weeks until I decide to do it. I think it has been 2 so far.
I picked up some icing buckets from a local bakery, they had lids with them. they may be 2/3 the height of a 5 gallon bucket. I can usually get 2 butts in there with my gallon of water.