Make Your Own Holiday Ham From Scratch

Ham:

1. Cut pork leg skin on and debone if necessary. Cut until uniform. Remove scraps of meat that are hanging so that meat can be laid flat. (Scraps can be used for stews, etc.)
2. Sprinkle salt mixture all over pork. Some of the salt mixture will not stick and this is totally fine.
3. Using a butcher’s twine, tie in four or five equal intervals, and then put in a Ziploc bag in the fridge for 5-8 days. (1 day for ¾” of thickness in terms of curing days.) During this process, a lot of liquid will seep out and you want this to happen as this will create the brine for the ham.
4. Once the curing process is done, it will be a bit firm to the touch. Cut off the twine and rinse off the cure.
5. Pat dry, tie with another set of butcher’s twine in equal intervals as necessary. Place over a wire rack for airflow, put back in the fridge for 24 hours to dry the exterior to form a pellicle (basically helps for the smoke to stick into your ham.) 
6. Set up a smoker with an oak and applewood mix at 250℉ or (120℃) for 2 hours until it reaches around 135℉ or (60℃) internal.

Glaze:

1. Preheat oven to 300℉. Mix together until fully incorporated.
2. Before glazing, make sure skin is off. Easier to peel while it is hot.
3. Lightly score the fat cap by gently running the tip of the knife across it, ensuring you don't cut all the way through the meat.
4. Brush generously with glaze and place in oven at 300℉. Continue cooking for 15 minutes.
5. Glaze it one more time and then roast it for one more set of 15 minutes, equaling to three total coats of glaze making it an internal temp of 150℉. Rest for 20 minutes.
6. Serve as needed.