Ingredients
- 1 (16 lb) fresh ham
- For the brine:
- 3 gal water
- 4 1/2 cups kosher salt
- 6 cups brown sugar
- 6 tbsp Backwoods LEM Cure (pink salt)
- 3 tbsp red chile flakes
- R Butts R Smokin’ Ozark Heat
- For the glaze:
- 1 1/2 cup brown sugar
- 3/4 cup House of Q Slow Smoke Gold
- 2 tbsp R Butts R Smokin’ Ozark Heat
- 1 tbsp apple cider vinegar
Instructions
Combine all brine ingredients in a large Briner Bucket. Whisk to dissolve. Add the ham to the solution, shank bone up. Lock the plate in place to keep it submerged. Place in a refrigerator for 8 days, or 1/2 day per pound. Remove from brine. Rinse well under cold water. Place on a cooling rack, over a sheet plan. Place the ham in the refrigerator for 12-24 hours to form the pellicle (surface becomes tacky).
Remove the ham from the refrigerator. Preheat your Yoder Smokers YS640 pellet grill to 250ºF. Season the ham with the R Butts R Smokin’ Ozark Heat. Smoke for four hours. Increase the smoker’s temperature to 350ºF. Cook until an instant read thermometer inserted into the deepest part of the meat reads 140ºF, about two more hours.
Mix together the glaze ingredients in a bowl. Place the ham in a large pan and place the pan in the smoker. Brush the glaze on the ham. Continue cooking until the internal temperature reaches 150ºF. Glaze again. Continue cooking until the internal temperature reaches 155ºF. Remove from the grill and let rest 30 minutes before slicing.
