Ham Recipe

Prepare brine

In a large pot, combine 12 cups water, kosher salt, 1 cup brown sugar, pink curing salt (if using), whole black peppercorns, whole cloves, bay leaves, juniper berries and smashed garlic. Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat and cool to room temperature. Chill completely in refrigerator (about 4 hours) before using.

Brine the ham

Place the ham in a large nonreactive container or brining bag. Pour the chilled brine over the ham so it is fully submerged. If necessary, weigh the ham down with a plate. Refrigerate 12–18 hours for a full flavor infusion (for a pre-cooked ham, 6–12 hours is acceptable to add sweetness and seasoning).

Rinse and dry

Remove ham from brine. Rinse thoroughly under cold water to remove excess surface salt and spices. Pat dry with paper towels. Allow ham to air-dry on a rack in the refrigerator for 2–4 hours or up to overnight uncovered for a better smoke pellicle.

Apply rub

Combine coarse ground pepper and mustard powder, rub evenly over the ham surface. Secure any loose skin or netting with kitchen twine if needed. Let sit at room temperature 30–45 minutes before smoking to take chill off (do not leave out more than 2 hours).

Preheat smoker

Prepare your smoker for indirect cooking and preheat to 225°F (107°C). Add pecan wood chunks to the firebox or smoker box. Maintain a steady 225°F throughout the smoke by adding small amounts of wood as needed.

Smoke the ham

Place the ham fat-side up on the smoker grate. Insert a probe thermometer into the thickest part of the ham without touching bone. Smoke at 225°F until the internal temperature reaches 135°F if reheating a fully cooked ham (or 145°F if you prefer slightly higher finish), which typically takes 3–4 hours for an 8–10 lb ham. Monitor smoke and temperature; add pecan wood chunks as needed to keep a light, steady smoke for a sweet pecan flavor.

Make the glaze

While the ham smokes (about 45 minutes before it finishes), combine 1 cup brown sugar, 1 cup apple cider vinegar, 1 cup Dijon mustard, 1 cup honey, 4 tbs unsalted butter, orange zest, 1 cup orange juice, ground cinnamon, ground allspice and 1 tsp sea salt in a small saucepan. Bring to a simmer over medium-low heat, stirring until sugar dissolves. Reduce gently until glaze thickens slightly and coats the back of a spoon, about 10–15 minutes. Keep warm.

Glaze and finish

When the ham reaches about 120–125°F internal temp (about 30–45 minutes before done), baste generously with the prepared glaze every 10–12 minutes, allowing glaze to set between applications. Continue smoking until probe reaches target temperature (135–145°F). During the final 5–10 minutes, if you want a slightly caramelized surface, increase smoker temp to 300°F for a short period or move ham briefly to a 400°F oven for 8–10 minutes while watching closely to avoid burning the glaze.

Rest and carve

Remove ham from smoker and transfer to a cutting board. Tent loosely with foil and let rest 20–30 minutes to allow juices to redistribute and glaze to set. Carve thin slices against the grain and serve with remaining glaze on the side.