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Smoker


Note: The process is the same as smoking a raw ham (see below), you just skip the brining process and the smoking time will be shorter. Instead you will only smoke the ham until it reaches an internal temperature of 130-140 degrees to warm the ham through and infuse it with smoke. Keep in mind that the ham is already pre-cooked so be careful not to exceed 140 F or your ham will be dry.

7 pound fresh bone-in ham , rinsed under cold water NOTE: If selecting a ham with the skin on, cut a criss-cross pattern into the skin about 1/2 inch deep
FOR THE BRINE:
6 quarts Note: cold water , divided in half
2 cups brown sugar
1 cup kosher salt
1 1/2 tablespoons Prague powder (curing salt #1)
2 teaspoons black peppercorns
2 bay leaves
FOR THE GLAZE:
1 cup lightly packed brown sugar
OR brown sugar alternative (for lower sugar option)
1/3 cup honey (can use maple syrup for a different flavor note)
1/2 cup pineapple juice (or crushed pineapple with some extra juice if you like some chunks) (can use orange juice for a different flavor note)
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon Dijon mustard
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder

FOR THE RUB (Optional):
1/4 cup packed brown sugar
1 tablespoon paprika
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground mustard
Use yellow mustard as a binder

wood chips (popular choices included maple, pecan, hickory, and apple)

Note: for planning purposes figure on 20 minutes per lb, and you want to finish an hour before serving.

If doing a fresh ham do the 4 brine steps:

1) make the brine: Place half of the water and the remaining brine ingredients in a large stockpot that's big enough to fit your ham and deep enough to allow the ham to be fully covered by the brine. Alternatively you can use any clean bucket.

2) Bring the brine to a boil and stir until the sugar and salt is dissolved. Turn off the heat. Pour in the remaining water to cool down the brine and then let it cool completely.

3) Place it in the brine and ensure that it is completely submerged under the brine. If it keeps floating to the top, weigh it down. Cover and refrigerate. Let the ham cure for 7 days.

4) the curing period is over, remove the ham from the brine, thoroughly rinse it under water, then blot the ham with paper towels and place on a rack to continue drying in the fridge for at least a couple of hours or overnight.


Make the glaze: Place all of the ingredients in a medium sauce pan. Simmer for 7-10 minutes, stirring frequently, until the mixture is slightly syrupy (it will thicken as it cools).
For the best flavor, refrigerate overnight to allow the flavors to fully develop. This brown sugar glaze will keep in the fridge for about 2 weeks.

Optional: At this point you can apply the rub to the ham if you wish. If rubbing, coat/brush with yellow mustard, then sprinkle on the rub.

Bring ham to room temperature prior to smoking.

Prepare your smoker according to manufacturer instructions and get it to a temperature of 230-250 degrees F for a fresh ham 200-220 for a precooked ham.

Place the ham in the smoker. Plan on about 4-5 hours but start checking for doneness sooner.

Smoke the ham until it reaches an internal temperature between 130 F(use an instant read thermometer). It's now time to apply the glaze.

Once the ham reaches an internal temp between 130 degrees, apply some of the glaze.
Brush the ham all over with a coating of the glaze. If using a precooked ham, lower the smoker temperature to 180 or so.

After 20-30 minutes brush the ham all over with some more of the glaze until the internal temperature reaches 165 F for a fresh ham, no more than 140 for a precooked ham.

Periodically check the internal temperature towards the end so that you do not exceed 165 F/140 F depending on your ham type

As soon as the internal temperature reaches 165 F/140 F, remove the ham from the smoker and wrap it in aluminum foil.

Place the wrapped ham in a warm place to let rest until ready to serve. At this point you can also let it cool completely, refrigerate, and then gently reheat in the foil when ready to serve.

Slice the ham against the grain in 1/4 inch slices and serve with the remaining glaze.

Ask your butcher for a bone-in ham leg (bone-in for the best flavor). This recipe calls for a 7 pound ham which is known as a half bone-in leg. A full bone-in leg is generally around 14 pounds.

If selecting a full leg you will need to double the curing time as well as the smoking time.

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