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Half a ham: cured, smoked, glazed

Hoov
Hoov Posts: 264
in EggHead Forum
A recent post by The Cen-Tex Smoker (I would tag you in this post if I knew how to tag people with spaces in their name!) inspired me to wet-cure and smoke a ham for Thanksgiving. I had the local butcher cut a ham into two 10 pound portions so I could do one half for Thanksgiving and one for Christmas. It turned out incredibly flavorful and was a really fun process. I will be doing this again. 

Pics or it didn't happen...

Skin removed:
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After 5 days in the brine:
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On the Egg with apple wood:
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3 hours in took it off to glaze. This is pre-glaze:
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Took 7 hours and 20 minutes to get to 155 at the thickest part (longer than I was expecting it to take). Here it is resting and glazed:
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Let it cool a bit and then put it in the fridge overnight. Reheated today and it was a hit with the family:
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You can see my Dad trying to poke it with a fork in this picture. Never cooks the whole year and is so eager to carve:
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Overall, it was a great cook if you like the process of things like this. I will be doing this again. Thanks for reading!
- Proud owner of a Large BGE
- Norman, OK
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