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Maple Cured Ham (From Scratch)

Created by QueenBea on October 13, 2013

1 tablespoon mustard seeds
1 tablespoons instacure (formerly prague powder #1)
2 to 3 cloves garlic, crushed
1 (10 to 12 pounds) pork shoulder picnic roast (or shank roast about 10 to 12 pounds)

Step 1: Bring all the ingredients except for garlic and pork to a boil and simmer until salt is dissolved.
Step 2: Allow cooling completely and pour into a clean plastic bucket.
Step 3: Place the pork roast and garlic into the bucket and place a pot lid over the roast to hold it down into the brine.
Step 4: Place in the refrigerator and let sit for 7 to 10 days. (The longer it sits the saltier it gets)
Step 5: Remove the roast from the bucket and pat it dry.
Step 6: Place the roast in the prepared smoker and smoke at 250 degrees Fahrenheit for 6 hours.
Step 7: The ham must reach an internal temp of 160 degrees Fahrenheit and will continue to cook after that temperature is reached.