Directions

Preparation

1. Pat the ham dry with paper towel
2. In a stock pot, bring the water to a boil and 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 large brine bag
5. Pour in the brine

6. Brine in the fridge for 8-9 days. (about 1 day per pound of meat)

   -You can cut brine time by 25% if you inject 10% brine solution before submerging 

7. Remove the ham from the brine and rinse well
8. Pat dry with paper towel and place in the fridge overnight to dry out
9. Remove the ham from the fridge while ethe smoker preheats
10. Topically season if desired with you choice of rub

Procedure

1. Preheat smoker to 225 degrees
2. Place the ham in a stockinette and tie onto a smokestick
3. Place the ham in the smoker and insert a meat probe to monitor temperature
4. Cook for 2-3 hours until the internal temperature reaches 90 degrees
5. Fill a sawdust pan ¾ full with sawdust and then dampen it with water
6. For a funnel in the sawdust
7. Place the pan on the heating element
8. Smoke until the internal temperature of the ham reaches 150 degrees
9. Rest 1 hours before slicing or cooling completely