Smoked Holiday Ham with a Traditional Brine

Detailed guide to brining and smoking your own holiday ham that will look phenomenal on your dining table this Christmas or Thanksgiving. Beyond a 5 gallon bucket, there's nothing special you'll need for this one - really simple and straight forward.
#Ham #Brine #Smoked

Recipe:
- For the brine, bring a pot of water to boil and drop in a half a potato. Add in sufficient kosher salt to the point where the potato floats. Then let your brine cool down to room temperature
- Add your raw ham into a brining bucket. Again, make sure the bring is room temp or cooler. Fill the bucket up with brine until the ham is fully covered
- Place the bringing bucket in the fridge for two weeks. Then drain the brine from the bucket and fill it back up with fresh cold water and let it sit for 30-60 minutes. Slice off a piece of the meat, fry it up and taste it to ensure it's not too salty. If it's too salty, place the ham back in another bucket of fresh water for another 30-60 minutes and repeat until you have the flavor profile you're looking for.
- Once you're done with the brining stage, pat it dry with paper towel and score diamond hashmarks into the skin and/or fat cap
- Preheat your smoker to 225F and cook your ham until you reach 145F in the thickest part of the ham. At the 3 hour mark increase the temp of your grill to 275F. We'd suggest smoking with cherry or maple wood.
- Make a baste by combining 3 tablespoons of brown sugar, 3 tablespoons of maple syrup, 6 tablespoons of apple cider vinegar and 1.5 tablespoons of soy sauce. Mix to combine and then baste the ham every 45-60 minutes over the course of the cook

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