This recipe is from: Charcuterie by Michael Ruhlman and Brian Polcyn. You should all own this book if you are at all interested in brining, smoking, curing and using your egg to it's full potential. Great book.
This is the ham I did last year for Thanksgiving and I'll never go back to store bought again. It was destroyed in minutes.
1 Gallon (4 liters) of Water
1.5 cups (350 grams) Kosher Salt
2 packed Cups (360 grams) packed dark brown sugar
1.5 ounces (42 grams) pink salt
1 12-15lb fresh ham (skin and aitch bone removed)
1.5 packed cups (270 grams) Dark Brown Sugar
3/4 cup (185 ml) dijon mustard
1 tbsp (20 grams) minced garlic
1) Combine all brine ingredients into container large enough to hold the ham. Stir to dissolve the salt and sugar. Submerge ham in the brine and weigh it down to keep it completely submerged. let is soak for 6-8 days (half day per lb/450 grams).
2) Remove the ham and rinse under cool water, pat dry. Place it on a rack to dry in the fridge for 12-24 hours
3) Hot smoke the ham at 200 degrees for 2 hrs (I used apple wood)
4) meanwhile mix the brown sugar, dijon, and garlic in a bowl until smooth. Brush the ham with the glaze (reserve the rest) return the ham to the smoker and smoke until it reaches 155F (68c).
5) Remove the ham from the smoker and brush with remaining glaze. Allow to cool and refrigerate.
6) To serve, slice and sere cold or reheat in 275F oven until warm to the center..We rewarmed and it was fantastic.
Keeping it Weird in the ATX