I have had several members PM me asking for this recipe so I will post it here for now and future use. This is a wet brine method using pink salt, or insta cure #1, that you should be able to pick up at a your local butcher or meat market. This will turn your traditional rear quarter into a rosy pink delicious ham, hope yall enjoy 
Ingredients:
4 Quarts/ 1 Gallon of water
1 1/2 Cups kosher salt
2 Cups brown sugar
8 Teaspoons pink salt or insta cure #1
1 Fresh wild hog quarter
1. Weight the quarter to find out total weight. This brine will cure at a rate of 2 lbs per day, so knowing your total weight is important.
2. Heat the water and stir in all ingredients until dissolved (you can add other ingredients if you like, such as lemon, sage, molasses etc, but not necessary unless desired)
3. Place the quarter in a bowl large enough to completely submerged, but small enough to store in your fridge. At this point if you have an injector you can inject some brine around the bone. This is optional, if no injector don't worry, you will be fine.
4. Pour brine over quarter, should be enough to completely submerge the quarter and it should try to float on you. Just use a heavy plate or bowl and place on top to hold it under.
5. Cover and store in fridge, brine will cure at a rate of 2 lbs per day.
6. When the time has come, remove from the brine, pat dry, and season to your liking. Cook to an internal temp if 155 degrees, and will now have a delicious rosy pink ham instead of a traditional roast. Don't forget to glaze it.
Tip: If going to smoke it, pull from brine the night before and let it rest in fridge the night before. This will help the smoke stick better and provide a good smoke ring, flavor, etc
Ingredients:
4 Quarts/ 1 Gallon of water
1 1/2 Cups kosher salt
2 Cups brown sugar
8 Teaspoons pink salt or insta cure #1
1 Fresh wild hog quarter
1. Weight the quarter to find out total weight. This brine will cure at a rate of 2 lbs per day, so knowing your total weight is important.
2. Heat the water and stir in all ingredients until dissolved (you can add other ingredients if you like, such as lemon, sage, molasses etc, but not necessary unless desired)
3. Place the quarter in a bowl large enough to completely submerged, but small enough to store in your fridge. At this point if you have an injector you can inject some brine around the bone. This is optional, if no injector don't worry, you will be fine.
4. Pour brine over quarter, should be enough to completely submerge the quarter and it should try to float on you. Just use a heavy plate or bowl and place on top to hold it under.
5. Cover and store in fridge, brine will cure at a rate of 2 lbs per day.
6. When the time has come, remove from the brine, pat dry, and season to your liking. Cook to an internal temp if 155 degrees, and will now have a delicious rosy pink ham instead of a traditional roast. Don't forget to glaze it.
Tip: If going to smoke it, pull from brine the night before and let it rest in fridge the night before. This will help the smoke stick better and provide a good smoke ring, flavor, etc
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