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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!

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