COOK IT.
First, bring one gallon of water to a rolling boil, add herbs and dry items, then allow to dissolve.
Next, cool the mixture by removing it from the heat, and adding 1 1/2 gallons of ice water. Note: additional time may be needed to cool the mixture to 40°F.
Then, inject the ham with brine: Inject the brine close to the bone, making sure to inject around the exterior of the entire ham.
Next, place the ham in a large bucket and submerge the ham in the remaining brine.
Refrigerate and brine for 18-24 hours per pound of ham.
Once the brining process is complete, remove the ham from the brine solution, rinse with water, and pat dry with a towel.
Next, pre-heat the Pit Boss Grill to 225°F.
Once your grill is preheated, place the ham on the upper rack and insert a temperature probe in the center of the ham about an inch away from the bone.
Then, allow the ham to smoke until it reaches an internal temperature of 160°F.
When the correct internal temperature has been reached, allow the ham to rest for 30 minutes.
Next, carefully remove the skin and fat from the ham, and place it back on the grill at 350°F to crisp the outside.
Finally, remove the ham from the smoker and let it rest for a few minutes before carving and serving.
Enjoy!