Boiled Ham

for 25lbs of Ham
2 gals. of ice water
1lb 12 ozs granulated salt
1/2 cup sugar
2/3 cup instacure no1

Disolve all and spray pump into arteries to 10 % of the meats weight
Place in leftover brine for 5 days remove and rinse cook in 160-165 degree water untill internal temp reaches 152 degrees or smoke at the same temps. When done place in cold water till internal temp drops to about 110 then place in fridge overnight before slicing. You can substitute the same weight of the sugar with the same weight of honey.

To smoke ,

follow above brining then put hams in a preheated smoker 120 degrees with vents wide open for 12 hours, increase temp to 140 degrees and introduce smoke with damper 1/2 open for 8 hours, then close damper and increase temp to 165 and hold till internal temp reaches 142 degree or 152-1555 for a fully cooked ham.

Tree Climber I got this from Great Sausage Recipes by Rytek Kutas maybe we have the same book.