What is that cure specifically. If I were to do a 20 pound bone in ham what would the cure recipe be. Looks excellent

Last fall I put up a salt cured ham. I used the University of Kentucky’s online video. Very informative and in depth. I recently sliced it and cooked some. Had very appealing smell and look to it the problem was when I cooked it in the frying pan. About two minutes on each side, it turned very opaque in color. Not very appealing to look at. Taste it, was ok nothing to write home about, actually more tender than I thought it would be. More disappointed in the color after cooking it. Has anyone else salt cured any hams. I know it’s old fashioned, just wanted to prove to myself I could master the old ways. Any information would be appreciated.

Looking for tips on how to use the collagen casings. Used them before for breakfast sausage and was sorely disappointed. Instructions say to use the without presoaking but the were prone to splitting and when they did they would split several inches Looking for advice and usage tips.