Making your own sandwich ham is simple but it takes time and it requires you to do a little high school math – the ideal amount of salt should be 2,4 per cent of the combined weight of the ham and the water in the brine. The less precise option is to add 1 tablespoon salt per pound of meat and 2 tablespoons per quart water.
Combine all ingredients in a pot that is just big enough to fit the meat and water. Stir to make the salt dissolve. Leave in the fridge for 7 days. The water should cover the meat.
To cook the ham, bring to a boil and then let it simmer at 175-190 degrees F/80-90 C for 5 hours. Turn off heat and leave to cool off in the cooking water.