Fresh Gravity Ham
Prep Time: 15 Min | Cook Time: 4 Hrs
- 1 1 Fresh Ham
- 2 8 Tsp Of Pink Curing Salt
- 3 2 Cup Of Brown Sugar
- 4 1 1/2 Cups Of Kosher Salt
- 5 1/2 Cup Pickling Spice
- 6 1/2 Cup of Apple Juice
- 7 1/3 Cup Of Maple Syrup
- 8 BBQ Rub
- 9 Glaze: 1 1/2 Cups Pineapple Juice, 1 Cup of Brown Sugar, 2 Tsp Of Cinnamon, Splash Of White Rum, Cornstarch
This smoked ham is coated in a homemade spice rub, cooked on a Char-Griller Grill, then brushed with a homemade brown sugar and maple glaze.
- Combine all ingredients to one gallon of water and bring to a boil.
- Allow the mix to cool down.
- Place the ham in a brine bag and pour mixture over the ham.
- Next add a gallon of very cold water to the mix.
- 1 day for every 2 pounds is the rule and so mines was 7 days. After the 7 days I removed it from the brine and rinsed it well.
- Next was the nice trim session and I added some spiral cuts and hit it with a BBQ rib rub.
- Turned the gravity 980 to 275 degrees.
- I cooked the ham at 275 until it hit an internal temp of 125.
- While the ham was coming to temp I made a glaze of pineapple juice, brown sugar, cinnamon, and a splash of white rum.(cornstarch can be used to thicken glaze) I started glazing the ham at 125it and then kicked the temp up to 325 degrees to help that glaze set.
- Took the ham to 145it and removed it and allowed it to rest for 10 min.
- Cut a few slices and enjoy!