Step 1

Start by adding the water, cider, molasses, salt, curing salt, sugar, pickling spice, and brown sugar to a large pot.

Step 2

Bring the mixture to a rolling boil and ensure the salts and sugar are completely dissolved.

Step 3

Remove the pot from the burner, immediately add in ice and cool it down to room temperature, which takes about 30 minutes or so.

Step 4

In the meantime, remove the skin from the ham leaving the top 3-4 inches covering the bone at the top. You do this by holding the skin with one ham and gently removing it from the meat. Please watch the video on how I do this.

Step 5

Place the ham in a large pan and using an injector, suck up the brine and inject it in the meat is 1” to 1.5” away from each jab going in 2 to 4 inches while pressing the brine into the ham on all sides.

Step 6

Transfer the injected ham to a sizeable 5-gallon container or sanitized bucket and completely cover it with the chilled brine. The pork should be completely submerged. If you need to add a few cups of cold water to the brine to cover it, no problem.

Step 7

Place the pork in the refrigerator and brine it for 7 days or 2 pounds per day.

Step 8

After 3 days come back and remove the pork from the brine and place it in a pan and reinject it in the same manner as the first time. You do this to ensure the brine is all throughout the ham, or else you will have gray spots. Instead of pink.

Step 9

After the 7th day, remove the ham from the brine and rinse it well for several minutes under cold water while rubbing it down to remove the brine and spices.

Step 10

Transfer the pork to a rack over a sheet tray and pat it down on all sides with paper towels.

Step 11

This part is optional but using a very sharp knife, score 1” squares all over the ham. This is to help the smoke penetrate the meat as well as give it a superb ham aesthetic. Watch the video on how I do this.

Step 12

Place the ham uncovered in the refrigerator for 12 to 24 hours to form a pellicle to help the smoke stick to the pork. You do not have to do this, but it is advised for bark and flavor.

Step 13

After this time, set the ham at room temperature for 1 hour. In the meantime, begin heating your smoker to 250°.

Step 14

Once the smoker is up to temperature, place the ham directly on the grates, place in a thermometer to the thickest part of the pork, and smoke until it reaches 115° internally.

Step 15

Once it reaches 115°, you will need to start making your ham glaze, which should only take 10 to 15 minutes.

Step 16

When the ham reaches 120° internally, generously baste it with the glaze on all sides every 30 minutes until it reaches 140°.

Step 17

Baste the ham one last time and at this point, turn the smoker up to 325° and cook it until it reaches 155° internally.

Step 18

Let the ham rest for 30 minutes. Carve and slice it around the bone and serve. Keep the bone for soup.