Instructions: Mix all the above together well to blend the honey. Spray pump the ham using an injector and 16 oz. of the above brine. Put the pumped ham into a suitable container, not aluminium, and let soak in the brine for 5-7 days.

Soak a stockenett in some liquid smoke (to make it easier to peel of the stocknett bag)then place the ham in the stock. bag. Wedge the bag in a S.S. hanging hook and place in the smoker @130 deg. F. for one hour without smoke. After the first hour increase the temp on the smoker to 160 deg. and smoke the ham for about 8-12 hours or until the internal temp of the ham is 145-150 deg. F. Place in the fridge. When ready to serve, heat in an oven set to 325 deg. and heat the ham for about 2 hrs. Glaze the ham the last 1/2 hr. with the following. Glaze: 1 cup brown sugar 1 cup pure honey 1/2 cup maple syrup Thats it. Mmmm good. Be sure that the ham is in the fridge for the 5-7 days while in the brine.

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