15lb (6.75kg) uncured fresh green (uncooked) bone-in ham, any rind removed

For the dry brine:

¹⁄₂ cup brown sugar or ¹⁄₄ cup Truvía Brown Sugar Blend

¹⁄₄ cup kosher sea salt

2 tbsp freshly ground black pepper

2 tsp chipotle or cayenne powder

1 tsp smoked paprika

For the glaze:

1 cup pure maple syrup

¹⁄₂ cup orange juice

¹⁄₂ cup honey

2 tbsp freshly grated ginger

2 tsp freshly ground black pepper

2 tsp kosher salt

Equipment:

Long-handled basting brush

1. To make the dry brine, in a small bowl, combine all ingredients. Score the fat on the ham to create a cross-hatch pattern so the rub can penetrate the meat. Apply the rub evenly all over the ham. Refrigerate overnight, covered, for at least 12 hours to allow the ham to cure in the spice rub.

2. To make the glaze, in a saucepan, combine all ingredients. Bring to a boil then reduce to a simmer over medium heat for 20 minutes, or until the mixture combines and reduces down. Refrigerate until ready to use, reserving a small amount to be served with the ham after it is cooked.

3. Set the smoker to 250°F (120°C). Place the ham on the grate and smoke until it reaches an internal temperature of 160°F (71°C), at least 6 hours. Beginning at the two-hour mark, with a basting brush, glaze the ham every 2 hours until the internal temperature is reached.

4. Wrap the ham in foil and let rest in your oven (turned off) for 15 minutes, or until ready to serve. Slice the ham parallel to the ham bone, or the flat end of the ham. Serve with reserved glaze.

Pairing suggestions: Smoked ham pairs wonderfully with homemade biscuits and Carolina Mustard Sauce. It’s also perfect for brunch or entertaining a crowd.

Maximizing leftovers: Leftover ham can be used in quiche, soup, or pot pie. Save the ham bone for making stocks or adding flavor to collard greens and kale.