Directions

Curing

1. Pat the ham dry with paper towel.
2. In a stockpot, bring the water to a boil and then add the speed cure, salt and any other seasonings.
3. Once the salts are dissolved, remove from heat and add ice to cool rapidly.
4. Place the ham in a sanitized bucket or a large brine bag. Pour in the brine. Brine in the fridge for 8-9 days. (about 1 day per 2 lbs of meat)
5. Note: you can cut brine time by 25% if you inject. Inject up to a rate of 10% into the ham and then continue with the brining process.
6. Remove the ham from the brine and rinse well with cold water.
7. Pat dry with paper towel and place in the fridge overnight to dry out.
8. Remove the ham from the fridge to come closer to room temperature with the smoker preheats.
9. Topically season the ham with your choice of rub.

Smoking

1. Preheat smoker to 180F on smoke mode.
2. Place the ham in a stockinette and then tie it to a smoke stick. Hang the ham on the top rung in the smoker. Set dampers to 2/3 closed.
3. Place a meat probe in the ham to monitor temperature.
4. Run 3-4 hours until the internal temperature reaches 90F.
5. Fill pan ¾ full with sawdust and dampen thoroughly with water and then form into a funnel shape. Place the pan on the heating element.
6. Smoke for 3 hours.
7. Remove the sawdust pan and change the setting to cook. Increase the temperature of the smoker to 225F.
8. Cook until the internal temperature of the ham reaches 150F.
9. Optional – Baste with Sweet BBQ sauce or glaze and return to the smoker for 20 minutes to tack on the sauce.
10. Remove from the smoker and rest 20 miniutes before slicing or rest 1 hour before cooling completely.