Black Forest Ham
Uncured Ham - 2-3lbs
Kosher Salt - 1 Cup
Black Pepper - 1 Tsp
Maple Sugar - 3/4 Cup
TenderQuick - 1 Tbsp
Juniper, Crushed - 1 Tbsp
Rosemary, Crushed - 1 Tbsp
Majoram, Crushed - 1 Tsp
Garlic Powder - 1 Tbsp
Coriander, Ground - 1 Tsp
Nutmeg, Ground - 1 Tsp
Dry rub the ham with the spice blend. Place rubbed ham into a ziploc bag or vacuum sealed bag.
Refrigerate the bagged ham for 5 days. Be sure to flip the ham, daily, to allow even distribution through the juices created.
After the 5th day, remove the ham from the bag. Rinse THOROUGHLY! Place the rinsed ham on a rack and tray. Return it to the fridge for 24 hours.
Smoke the ham at a temp of 150F or lower until the ham reaches an internal temp of 145F.
Once the ham as cooled to room temp, rub it with lard (all over, don't be afraid of over doing it). Wrap the ham in a clean cloth and hang it in a cool, dry place. Place a drip pan underneath, just in case.
Hang for a minimum of 2 weeks, longer for larger hams.