Start by adding the water, cider, molasses, salt, curing salt, cloves, pickling spice, and brown sugar to a large pot.

Bring the mixture to a rolling boil and ensure the salts and sugar are completely dissolved.

Remove the pot from the burner, immediately add in ice and cool it down to room temperature, which takes about 30 minutes or so.

In the meantime, remove the skin from the ham leaving the top 3-4 inches covering the bone at the top.

Place the ham in a large pan and using an injector, suck up the brine and inject it in the meat is 1” to 1.5” away from each jab going in 2 to 4 inches while pressing the brine into the ham on all sides.

Transfer the injected ham to a sizeable 5-gallon container or sanitized bucket and completely cover it with the chilled brine.

Place the pork in the refrigerator and brine it for 7 days or 2 pounds per day.

After 3 days come back and remove the pork from the brine and place it in a pan and reinject it in the same manner as the first time.

After the 7th day, remove the ham from the brine and rinse it well for several minutes under cold water while rubbing it down to remove the brine and spices.

Transfer the pork to a rack over a sheet tray and pat it down on all sides with paper towels.

This part is optional but using a very sharp knife, score 1” squares all over the ham.

Place the ham uncovered in the refrigerator for 12 to 24 hours to form a pellicle to help the smoke stick to the pork.

After this time, set the ham at room temperature for 1 hour. In the meantime, begin heating your smoker to 250°.

Once the smoker is up to temperature, place the ham directly on the grates, place in a thermometer to the thickest part of the pork, and smoke until it reaches 115° internally.

Once it reaches 115°, you will need to start making your ham glaze.

When the ham reaches 120° internally, generously baste it with the glaze on all sides every 30 minutes until it reaches 140°.

Baste the ham one last time and at this point, turn the smoker up to 325° and cook it until it reaches 155° internally.

Let the ham rest for 30 minutes. Carve and slice it around the bone and serve.