This simply brined and smoked ham is bursting with flavor.
You will need:
- hardwood blend pellet mix
- clean bucket (3-5 gallons)
- basting brush
- aluminum foil
- meat thermometer
- 6–7-pound ham
- 1 cup unrefined sea salt
- 1 cup sugar (optional)
- 2–3 celery sticks
- 1–2 carrots
- 2 cinnamon sticks
- 2 teaspoons dried fennel
- 2 teaspoons ground allspice
- 2 teaspoons ground cloves
- 2 teaspoons ground nutmeg
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon paprika
- 1 tablespoon sea salt
- 1/2 tablespoon pepper
- Honey, to cover ham
- Optional: add a bit of ground cinnamon to the honey
Thawing the ham (2 days before serving)
- Remove ham from freezer and allow to thaw overnight at room temperature in a cool spot such as a garage.
Brining the ham (12-24 hours before serving)
- Plan to brine the ham for at least one hour per pound. Brining for a full 24 hours is even better.
- Bring 1 gallon water to boil on the stovetop. Turn off heat and add salt and sugar, whisking until well dissolved.
- Add this mixture to a clean five-gallon bucket. Add ice and cold water to fill bucket about halfway, and stir well.
- Add remaining ingredients.
- Submerge the ham in this brine and let it sit overnight in a cool spot. An extra refrigerator comes in handy for holding the entire bucket of brining ham. Cover bucket with a lid, cutting board, or foil to keep out bugs and to keep the ham completely submerged.
Smoking the ham (about 30-45 minutes of smoking time per pound of ham)
- The next day, remove the ham from the brine and place on a cutting board. Do not dry the ham. Rub the dry rub mixture all over the ham. If you run out of rub, simply mix more in a 2:2:1 ratio. (Note: if you happen to grow your own paprika powder like we did, keep in mind that it will be much more potent than store bought paprika. Proceed with caution!)
- Open the smoker vent halfway, then heat to 270 degrees F using a hardwood blend pellet mix.
- Place the ham fat side up on the grill.
- Smoke until internal temperature reaches 150 degrees F.
- Remove the ham from the grill, slice a checkerboard pattern in the fat of the ham, apply honey glaze, wrap in foil and place back on the grill until internal temperature reaches 165 degrees F.
- Remove from the grill and, without removing the foil covering, allow to rest at room temperature for 20-30 minutes.
- Slice and serve.