Smoked Holiday Ham

Category Holiday Season Christmas Pork Smoke

Servings 20

Prep Time 18-24 hours

Cook Time 8 hours

The turkey may typically be the centerpiece of most holiday meals, but this Smoked Holiday Ham is sure to steal the show. The brining process is simple, but it requires a little patience. Trust us, the wait is worth it though for a perfectly cooked ham that's packed with delicious smoky flavor.

Author:
Pit Boss Kitchen

Ingredients

1 16–18 lb. ham, raw, skin on

2 1/2 gallons water

2 1/2 cups brown sugar

2 1/2 cups table sugar

2 1/2 cups kosher or sea salt

3 tsp pink cure salt “Prague Powder”

20 bay leaves

2 oz. fresh thyme

1 cup crushed garlic cloves

Special Tools

Food Safe 5 Gallon Bucket

Knife

Marinade Injector Out of stock

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.