American-style Brown-Sugar-Glazed Holiday Ham

1. 1

   Combine all the brine ingredients in a container large enough to hold the ham and stir to dissolve the salt and sugar.

2. 2

   Submerge the ham in the brine, weight it down to keep it completely submerged and soak for 6 to 8 days (half a day per pound/450 grams).

3. 3

   Remove the ham, rinse it under cool water, and pat dry.

4. 4

   Place it on a rack set on a baking sheet and refrigerate it, uncovered for 12 to 24 hours.

5. 5

   Hot-smoke the ham at 200 degrees F/93 C for 2 hours.

6. 6

   Meanwhile, mix the brown sugar, Dijon, and garlic in a bowl until smooth.

7. 7

   Brush the ham with glaze (reserve the remainder) return it to the smoker, and smoke until it reaches an internal temperature of 155 degrees F/68 degrees C.

8. 8

   Remove the ham from the smoker and brush with the remaining glaze.

9. 9

   Allow to cool, and refrigerate.

10. 10

    To serve, slice and serve cold, or reheat it in 275-degree-F/140-degree-C oven until warm in the center (test with a metal skewer).

* Per serving · 4 servings · Values may vary.