Home-Cured Holiday Ham
There are many reasons for making your own holiday ham: bragging rights that you actually did this, but also that you can flavor your ham any way you want and you can control the salt content.
18 ounces of kosher salt equals about 2 1/2 cups Morton's Kosher Salt, OR 3 2/3 cups Diamond Crystal Kosher Salt, as they have different size grains.
Once the ham is cured, you'll want to give it a soak to rinse off the brine, and how long you do this can affect how salty your meat is. I prefer just a quick dunk, but you can leave it for as long as 24 hours, which will produce what I'll call a low-sodium ham. It's still pink, and flavorful, but barely salty. Experimentation is the only way to figure out how long to you should go, but I wanted to give you the range.