OK, here's the process: (My apologies to the original author(s) of this recipe. I can't recall where the bulk of it initially came from. I'd love to give credit where credit is due because the results are fantastic! I've changed some of the process to suit my tastes but otherwise someone else initially provide the stepping stones so "thank you" whoever you are/were!)
1T Juniper berries, slightly crushed
1.Â½ T black peppercorns, coarse grind
1 T Mustard seeds
Â½ T Coriander seed, dry fried and crushed
1T red pepper flakes
3 crushed bay leaves
3 crushed garlic cloves
1 pound cure. (In this case Honey from Sausage Makers.)
5 quarts water
Bring the first 7 ingredients to a boil and simmer for 20 minutes or so. Remove from heat and add the cure mix. Once fully dissolved add ice water to bring the volume up to 5 quarts. Cool to 38 â€“ 40F.
Weigh ham and inject 10% of the hams weight with strained pickle solution. Place injected ham in a non-reactive container and fully submerge in the brine/pickle. Cure for 7-8 days at 38-40F
Remove ham from the pickle brine and rinse. Soak ham in cold water for 2-3 hours to remove some of the excess salt.
Remove ham from water soak and pat dry. Place in a smoker with no water and vents fully open for 8 hours at 110F. Rotate ham occasionally. Increase temp to 135F and apply 4 to 6 hours of smoke. Add water to smoker pan if applicable. I used 5 hours of apple. After smoke, rotate ham, insert temperature probe and increase temperature to 210 â€“ 220F and roast until the internal temperature is 152F. When temperature is reached remove and allow to cool slightly. When cool enough wrap tightly with Saran wrap and then cover with foil. Refrigerate for at least 4 days to â€œageâ€.
1 cup dark brown sugar
Â¾ cup pineapple juice
1/3 cup Dijon mustard
Â¼ cup whole grain mustard
Combine all ingredients and whisk together
Remove ham from refrigerator and line an appropriately sized pan with aluminum foil. Liberally brush with glaze. Wrap tightly in foil and allow to sit at room temp for 1.5 hours. Adjust oven rack to the lowest level and preheat to 300F. Bake until internal temp is 100F. This will take approximately 17 minutes per pound.
Remove ham from oven and roll back foil to expose ham. Increase oven temperature to 450F. Brush ham liberally with glaze and return to oven. Apply another coat of glaze after 15 minutes. Bake until glaze become golden brown and sticky. (around 30 â€“ 40 minutes) Remove from oven, apply more glaze and loosely foil. Allow to rest 30 or so minutes prior to carving.