Day 1: Bring brine ingredients to a boil. Chill the brine thoroughly in the refrigerator. Day 2: Place rinsed pork in sealable plastic cooking bag. Add the cold brine to the bag. Squeeze out the air, seal the bag. Store the bag in the refrigerator for 12 hours per pound. Take the ham, out of the bag, rinse under cold water, and store in a clean plastic bag in the fridge until ready to cook. Discard the used brine. Day 3: approximately twenty four hours before your dinner, fill your Crockpot half full of 140 D hot water, Place ham in a vacuum bag and seal. Place bag in Crockpot, and fill Crockpot with 140 D water. Leave uncovered, on low for a minimum of 12 hours to 22 hours, Keep water level covering the ham. Two hours before your dinner, cover one side of the Crockpot with tinfoil, letting the water temperature rise to 150 D. Maintain that temperature for one more hour. Let ham set, covered, ten minutes, then slice, and serve.