Cured & Glazed Smoked Ham
Chef Tom cures a fresh bone-in ham before smoking and finally glazing it to finish. Give this recipe a shot and let us know what you think!
1 (16 lb) fresh ham
- 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
- 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
For the brine:
For the glaze:
Combine all brine ingredients in a large container like a 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 250°F. Season the ham with the R Butts R Smokin’ Ozark Heat. Smoke for four hours. Increase the smoker’s temperature to 350°F. Cook until an instant read thermometer inserted into the deepest part of the meat reads 140°F, 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 150°F. Glaze again. Continue cooking until the internal temperature reaches 155°F. Remove from the grill and let rest 30 minutes before slicing.
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.
- Serving Size
- 4 oz
- per serving
- 19 grams
- 86 grams
- 68 grams
- 1000 milligrams