Smokehouse Pit Ham Recipe

Prepare concentrated brine

In a large stockpot, bring 2 liters of the hot water to a simmer. Add kosher salt (1 cup), brown sugar (1 cup), granulated sugar (1/2 cup), pink curing salt (2 tsp), crushed bay leaves, smashed garlic, whole cloves (1 tsp), black pepper (2 tbsp) and apple cider vinegar (1/2 cup). Stir until salts and sugars are dissolved and aromatics are fragrant, about 5 minutes.

Remove pot from heat and let cool for 15 minutes. Transfer the concentrate to a container large enough for the ham (food-grade plastic bucket or cooler). Add the remaining 4 liters of cold water and 3 kg of ice to rapidly chill the brine to below 40°C (ideally below 5°C). If using, stir in 2 cups apple juice for a slightly fruit-forward profile. Brine volume should be sufficient to fully submerge the ham; adjust water/ice as needed.

Allow the brine to cool completely to refrigerator temperature (under 5°C / 40°F). This may take 30–60 minutes with ice; ensure the pink curing salt has been fully dissolved before cooling.

Prepare the ham for brining

Rinse the fresh pork ham under cold water and pat dry with paper towels. Trim any excessively large fat flaps if necessary, but leave a uniform fat cap for flavor and moisture. Score the skin/fat in a diamond pattern about 1/4 inch deep if the skin is left on—this helps flavor penetration and later studding.

Submerge the ham completely in the cooled brine. If it floats, weigh it down with a plate or sealed bag filled with water. Refrigerate or keep the container in a cooler at 2–4°C (35–40°F) for 5–7 days (about 1 day per pound). Turn the ham every 12–24 hours to ensure even brining.

After brining, remove the ham and rinse well under cold running water to remove excess surface salt and aromatics. Pat dry with paper towels. Place ham on a rack in a shallow pan and refrigerate, uncovered, for 12–24 hours to form a pellicle (dry tacky surface) that helps smoke adhesion.

Prepare smoker

Set up your smoker for indirect heat and stabilize at a target smoking temperature of 225°F (107°C). If using charcoal, light charcoal and let it burn down to coals, then add 4 hickory or apple wood chunks. Maintain steady low heat — aim for 225–250°F (107–121°C) during the cook.

Place a water pan in the smoker to keep ambient humidity up and to catch drips. Add a cup of apple juice to the pan to create a sweet steam that helps flavor and moistness.

When the smoker is ready and the ham has developed a pellicle, place the ham fat-side up on the smoker rack positioned where it will receive gentle, even smoke. Insert a probe thermometer into the thickest part of the ham without touching bone.

Smoke the ham slowly until internal temperature reaches 140°F (60°C). For a 12–14 lb ham expect roughly 4–6 hours depending on smoker efficiency (smoking time varies widely); check temperature after 3 hours and then every 30–45 minutes. During smoking, spritz the ham every 45–60 minutes with apple juice (use a spray bottle) to keep the surface moist and help smoke absorption.

Apply glaze and finish cooking

When the ham reaches about 140°F (60°C) internal, prepare the glaze: whisk together brown sugar (3/4 cup), Dijon mustard (3 tbsp), apple cider vinegar (2 tbsp) and maple syrup (1/4 cup) in a small bowl until smooth. Increase smoker temperature slightly toward 275°F (135°C) for glazing, or move ham to a hotter area of the smoker.

Brush the glaze over the ham in an even coat. Stud the ham with whole cloves at the diamond intersections if scored, spacing evenly (about 20 cloves). Continue cooking until the internal temperature reaches 155–160°F (68–71°C). This final temperature ensures full cook while retaining moisture. Total time to reach this point will usually be another 30–90 minutes depending on carryover and smoker heat.

If the glaze begins to darken too quickly, tent the ham loosely with foil to prevent burning while letting internal temp rise. Remove ham when it reaches 155–160°F (68–71°C) and the glaze is glossy and set.

Transfer the ham to a cutting board and let rest, tented loosely with foil, for 20–30 minutes to allow juices to redistribute. Reserve juices from the drip pan as an au jus or reduce with a bit of additional apple juice and maple syrup to make a finishing sauce, if desired.

Carve the ham: remove bone if desired and slice against the grain to desired thickness. Serve warm or room temperature. Season with freshly cracked black pepper to taste.