American-style brown sugar glazed ham

This recipe is from: Charcuterie by Michael Ruhlman and Brian Polcyn. And yes, it is a fresh ham. It had to be ordered this time of year. This is typed on my ipad and will probably all run together which is not my intention. Cen-tex has a great post but I don't know how to post the link so search American style brown sugar glazed ham. The Brine: 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 (8 teaspoons) 1 12-15lb fresh ham (skin and aitch bone removed) The Glaze: 1.5 packed cups (270 grams) Dark Brown Sugar 3/4 cup (185 ml) dijon mustard 1 tbsp (20 grams) minced garlic The Cook: 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) ( I cooked at 300 and it took 8 hours) 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 serve cold or reheat in 275F oven until warm to the center. MDSH and I tried it and it sure is good. Might do another for Easter also. ;;)