I think Country Brown Cure is the best choice when making hams. A little bit of wine would definitely be a nice and interesting addition. I haven’t tried that, but I think it would be worthwhile to try. Wine barrel staves for wood during smoking would be an awesome choice too. I know there are quite a few people out there that do that, but another thing I haven’t ventured into yet.
You will not want to use the full 5 lb of cure in only 2 gallons of water. That will be extremely salty. The ratio of Country Brown Cure to Water for making a brine soaking solution is a 1:1 ratio (lb to gallon). Country Brown Cure also already has the nitrite in it you need, so you would not want to add any additional cure, like prague powder.
For a brine, you soak it for 5 to 7 days, and you want to use 1 lb of Country Brown Cure for each 1 gallon of water. You need at least a gallon of the solution, but maybe more, it depends on what container you put it in. You just want to make sure the ham is fully submerged in the brine solution while it is soaking.
I usually use one of our storage containers, which is kind of like a 5 gallon bucket, and make up 2-3 gallons of solution, place the ham in there submerged and keep it in a refrigerator or somewhere between 32 and 40 degrees.
However many gallons of water you need for the brine to cover the ham fully, just use an equal amount (in pounds) for the Country Brown Cure.
Examples: 3 gallons water with 3 lb Country Brown OR 2.45 gallons water with 2.45 lb Country Brown, etc.
Let it soak in that solution for preferably at least 5 days, but up to 7 days total is fine too. After the soaking period, then you can remove it and rinse it very thoroughly (helps remove excess salt/brine), and proceed on to the smoking and cooking process.
Let me know if you need anything else!