For the brine:
- 2 (1 lb) packages Cattleman’s Grill Butcher House Brine
- 6 quarts water
- Zest and juice of 2 naval oranges
- 2 cinnamon sticks
- 1 tbsp whole cloves
- 1 tbsp fennel seeds
- 1 tsp crush red pepper
- 8.34 lb ice
For the glaze:
- 1 cup House of Q Slow Smoke Gold Mustard Sauce
- 1/3 cup Noble Saltworks Maple Turbinado Smoked Raw Sugar
- 1/3 cup Reida Farm Wildflower Honey
To prepare the brine, combine all brine ingredients, except the ice, in a large pot. Bring to a simmer. Let simmer gently for a few minutes, stirring occasionally. Remove from the heat.
Place the ice in a 22 quart Briner Bucket. Pour the brining liquid over the ice. Stir to melt the ice.
Add the Heritage Farm Cheshire Pork Steamship Fresh Ham to the cooled brine. Place in the refrigerator. Brine for one and a half hours per pound (14 lb ham = 21 hours).
Remove the ham from the brine. Preheat your Yoder Smokers YS1500s Pellet Grill to 275ºF.
Season the ham generously with Plowboys BBQ Yardbird Rub. Let the ham sit until the rub appears wet on the surface, about 5 minutes. Wrap aluminum foil around the exposed bone to prevent it from scorching.
Transfer the ham to the smoker. Place a temperature probe in the deepest part of the meat to monitor the internal temperature.
When the internal temperature reaches about 160ºF (7 hours), prepare the glaze. Mix all three ingredients well. Remove the netting from the ham. Glaze the ham on all sides, spreading the glaze evenly with a silicone brush.
Continue cooking the ham, glazing it every 30-45 minutes, until the internal temperature reaches 175ºF, about eight to nine hours total cook time.
Remove from the grill and rest 20-30 minutes before slicing.
(All Things Barbecue; The Sauce)