Cooking Directions

• Using Chef Brine, brine Pork in a bucket for 2 days (48 hours) in your fridge (One package is the correct size to use)
  • Brine directions (according to Chef Brine instructions): Bring two quarts of water to a boil and stir in seasoning blend.  Reduce heat and simmer, stirring to dissolve seasonings and to activate spices – about 5 minutes.  Cool and combine with 2 gallons of ice water in a large plastic bucket.
• Pat the pork dry, then add to the cooled brine.
• Cover and refrigerate
• After 48 hours, remove pork from brine, do not rinse.
• On the skin side make diagonal cuts into the skin (not the meat) across the entire top side
• Pre Heat your Traeger Grill to 180 degrees and load with your preferred pellets
• Place the ham on the grill grate and smoke for 2 hours (or more if stronger smoke is desired)
• Once ham has smoked for 2 hours, transfer ham to a heavy-duty pan
• Turn Traeger temperature to 325 degrees
• Place 1 cup of water into the pan and cover ham and pan with foil
• Cook ham, covered, until internal temp reaches 135/140 degrees
• Uncover ham and turn Traeger temperature to 425
• Cook ham until internal temp reaches 150 degrees and skin starts to brown
• Baste ham with glaze every 5 minutes for about 35-45 minute or until desired glaze is reached
• Remove ham from the Traeger at 150, cover with foil and allow to rest for 15-20 minutes.  Ham should carry over to 155 degrees
• Uncover, slice, serve and enjoy