Ultimate ham with a tip

[customtrim]

Made up a ham wanting to try something. I have made these a few times and the only negative about it is they are salty not the recipe but from the injected brine. So on this one i soaked it overnight and changed the water as much as time allowed me. This turned out the best one yet no where near the salt taste and the glaze really comes thru

[Spinaker]

Great technique. After desalinating, I would put my own rub on, and smoke that baby up with some fine glaze at the end of the cook! Thank for posting.

[Jeff_Carley]

just in time for Easter. I bought a spiral ham, brined, and am planning on smoking it to bring it up to temp. What temp did you take yours to? I have a PBC and will be using that

[NortheastAl]

Looks delicious! Nice job.

[customtrim]

Jeff_Carley I cooked it at 225 and to a internal temp of 130. Then cranked up the heat to do the glaze it will finish at 140