Ingredients
7 lb whole bone-in ham, see Recipe Notes
1½ cups *brown sugar glaze, see Recipe Notes for recipe
½ cup *BBQ spice rub, see Recipe Notes for recipe
2 lbs Hickory wood chips
2 tbsp oil
6 qt water, divided
1 cup kosher salt
2 cups brown sugar
2 tbsp black peppercorns
1 tbsp pink curing salt
6 garlic cloves
1 tsp cloves
5 bay leaves
1 tbsp paprika
Preparation
Heat up 2 quarts of the water in a large stock pot. Add the rest of the ingredients and cook, stirring constantly, until sugar and salt are dissolved.
Add the remaining water to cool it down.
Clean the ham by rinsing it with running water.
Trim off the skin. Then, score the ham by lightly running the knife diagonally in opposite directions.
Add the ham into the stock pot. If it is not fully submerged, weigh it down.
Cover it with the lid or plastic wrap and keep it in the fridge for 7 days (1 day per pound).
Take the ham out of the brine and pat it dry.
Allow it to dry in the fridge for 8 hours and up to 1 day.
Preheat one side of the smoker with half of the wood chips to 225 degrees F.
Place the ham flat side down on an aluminum pan. Then, place it on the cool side of the smoker.
Smoke it for 2 hours or until it reaches the internal temperature of 130 degrees F. Add more wood chips as needed.
Liberally brush the ham with the glaze. Sprinkle the rub around it as well.
Smoke the ham for an additional 2 to 3 hours or until tender and the internal temperature reaches 140 degrees F, basting with the glaze every hour.
Serve and enjoy your smoked ham!
