Smoked Whole Raw Ham


· Brining bag

· Pecan wood (or your favorite) wood chips

· Basting brush


· 1 raw ham halved

For the curing brine

· 1 gallon water

· 1 ½ cups salt

· 2 cups brown sugar

· ½ cup pickling spice

· 8 tsp pink salt

For the glaze

· 4 tbsp unsalted butter

· 1 cup honey

· ¼ cup brown sugar

· ¼ cup whole grain mustard


1. Bring water to boil in a large saucepan. Mix in all curing brine ingredients. Turn off heat and allow solution to cool completely.

2. Place ham in brining bag. Pour in brining solution. If ham isn’t completely submerged, add more cold water.

3. Transfer brining bag to refrigerator. Leave overnight.

4. Remove ham from brining bag or bucket. Rinse off excess solution from surface and pat dry with paper towel. Transfer to cooking grate. Place food fly cover over meat and leave for 1-2 hours to dry.

5. Heat up smoker to 250°F/120°C

6. While smoker warms up, prepare glaze. Heat up small saucepan to medium heat, and stir in glaze ingredients. Stir continuously until butter has dissolved and all ingredients have dissolved. About 3-4 minutes. Remove from heat.

7. Transfer ham to smoker, fat side up. Close lid and cook for 2 hours.

8. Increase heat to 325°F/160°C. Cook for 1-2 hours.

9. Apply glaze to ham using basting brush. Cover entire surface of ham. Apply glaze every 15 minutes while ham cooks for a further hour.

10. Smoke until internal temperature has reached 165°F/75°C. Remove from smoker and allow to rest for 10 minutes. Slice and serve

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