Hi I’m new here, I’ve used tenderquick, or honey brown cure at the same rate. Canadian bacon using either at a tablespoon per pound is a 3-5 day process-that’s what my Morton salt curing guide calls for, done it many times.
The ham recipe in the same publication calls for cure time of 1.5 days per lb, a day an inch that is skin on. I’ve never cured a skin on ham, I’ve combo cured (inject, and rub) 6-10hams a year for the last 15. What I have found is about 3weeks is all that is needed for a green weight bone in 18lb ham. I’ve done much more time but found it unnecessary. Yes I’m making City ham. Ham brine is 1cup/quart of water.