Here is a recipe for a smoked ham (like store bought) I just smoked one yesterday. 5 quarts ice water, 1 LB Salt, 1 Cup of either Sugar/Maple Syrup/Brown Sugar or Honey. 2/3 cup of instacure #1. Mix together pump ham with 10% of it's green weight with mixture. Submerge Ham in Brine for 5-7 Days. Remove from Brine and wash the surface with a stiff brush. DO NOT SOAK. Place in a Stockinette and Smoke. Preheat the smoker to 120 deg With drafts wide open hold for 12 hrs. Increase the temp to 140 deg and hold for 8 hrs with the draft 1/2 open. After the 8 hrs Close the drafts and increase the temp to 165 deg. Hold until the internal temp of the ham is 142 deg. For a fully cooking ham hold until the internal temp is 152-155 deg. Allow to Bloom for several hours. Then place in Fridge and eat the next day. The one I just did took 36 hours.
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!