Directions
- First, bring one gallon of water to a rolling boil, add herbs and dry items, then allow to dissolve.
- Next, cool the mixture by removing it from the heat, and adding 1 1/2 gallons of ice water. Note: additional time may be needed to cool the mixture to 40°F.
- Then, inject the ham with brine: Inject the brine close to the bone, making sure to inject around the exterior of the entire ham.
- Next, place the ham in a large bucket and submerge the ham in the remaining brine.
- Refrigerate and brine for 18-24 hours per pound of ham.
- Once the brining process is complete, remove the ham from the brine solution, rinse with water, and pat dry with a towel.
- Next, pre-heat the Pit Boss Grill to 225°F.
- Once your grill is preheated, place the ham on the upper rack and insert a temperature probe in the center of the ham about an inch away from the bone.
- Then, allow the ham to smoke until it reaches an internal temperature of 160°F.
- When the correct internal temperature has been reached, allow the ham to rest for 30 minutes.
- Next, carefully remove the skin and fat from the ham, and place it back on the grill at 350°F to crisp the outside.
- Finally, remove the ham from the smoker and let it rest for a few minutes before carving and serving.
- Enjoy!
