9.5# fresh ham from our farmer. Brined, smoked and glazed. Came out much better than I expected.
- Brined 1/2 day per pound in salt, brown sugar, pink salt and cloves
- Rinsed and dried for half a day+
- Smoked for about 8 hours at 200-250 with a combination of hickory and apple
- glazed with brown sugar, garlic and dijon mustard.
Hope everyone here has a Merry Christmas