I wanted to make a boneless ham from a boneless leg of pork and wanted to know if i could use my waltons dry rub bacon cure and ham seasoning in lieu of waltons ham cure

Jonathon,

No, I used the Walton’s Sure Cure, along with some sodium erythorbate and 1Tbsp salt and dextrose, and let it sit in the fridge for a day before going into the smokehouse.
how much ham spice should I add per pound of meat? On another note with the smoke lined casing I bought. is there any certain temp the product has to reach to allow the smoke lining to adhere to the restructured ham? and would the ham have to be cooked to 160 degrees? I thought I read somewhere if your going to be cooking later you can smoke till it reaches 145

Jonathon
I was thinking that, it would look more uniform for slices for pizza. I did make some from a 3# ground pork loin. I added cure and extra salt, along with 1TBSP of dextrose. tastes okay, but I think its missing something. wondering if California ham spice would do the trick

does anyone have any recipes for making a restructured ham using the Walton’s smoked casing? also purchased the ham spice, can it be added to ground meat, or can it only be used for pickle? would also like to know how to make restructured Canadian bacon