How To Cure and Smoke Ham on WSM | Pineapple/Cherry Holiday Glaze

I show how to make a wet cure for your ham and also how to smoke it on the WSM. Click "Show More" below for recipe!

Wet Cure Mixture Recipe:

2-3 Gallons Water
1 1/2 Cups Kosher Salt
2 Cups Brown Sugar
4 Tbsp Pickling Spices
7 tsp Curing Salt #1
1 tsp Cayenne Pepper (optional)
1 tsp Crushed Red Pepper Flakes (optional)

1) Heat 4 Quarts of water in a pan on the stove.
2) Add remaining ingredients to the water and bring to a boil. Once boiling, turn off heat and let mixture steep until room temperature.
3) Place ham into a food safe container, or brining bag, along with 4 Quarts of tap water.
4) Pour cooled wet cure mixture over the ham. Add remaining tap water until the ham is covered by water.
5) Place a plate or bowl on top of the ham to hold it under the water.
6) Cure the ham in your refrigerator 1 Day for every 2 pounds of ham. For my 8 lb ham, I cured it for 4 days.
7) After the ham has cured long enough, pour out the curing solution, rinse the ham, cover ham with fresh water, and let sit in refrigerator 8 hours or overnight to leech some of the salt out of the ham.
8) Remove the ham from the water, pat dry with paper towels, and proceed to cook the ham to an internal temperature of around 160F for slicing.


Pineapple Cherry Holiday Glaze Recipe:

1 Cup Brown Sugar
1/2 Cup Pineapple Preserves
1/2 Cup Pineapple juice
1/2 Cup Cherry juice
1/2 Cup Cola
1 tsp Ground Cloves
1 tsp Ground Allspice
1/2 tsp Ground Cinnamon

1) Add all ingredients to a small pot and heat on the stove until boiling being sure to stir frequently to prevent burning.
2) Once boiling, turn heat down to medium to continue a slow rolling boil uncovered and reduce glaze to about 1/3 or until thickened nicely.
And don't forget to keep stirring the glaze!
3) Remove glaze from the heat and let cool to room temperature.
4) Glaze your ham every 20-30 minutes for the last hour of the cook.

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Music:
"Nile's Blues" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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