Cure The Ham. To cure a ham you want to create a brine. This is a mixture of water, salt, and other spices. You can make a good brain by taking a large pot, first make sure your hand will fit into it, and add water. Add salt and equal amounts of sugar. You can also add a pinch of dried rosemary, a chopped onion, ground pepper, some red pepper flakes, and some bay leaves if desired. Bring your mixture to a boil, remove it from the burner and allow it to cool, then add your ham.
Cover your pot and allow it to soak for one day for each pound of ham. Remove your ham from the mixture and pat it dry. Place your ham into the fridge overnight to allow it to dry.
Smoke The Raw Ham. Now your ham is ready to smoke. Preheat your smoker to 250°F. once preheated, place your hand flat side down on a rimmed cookie sheet. Pour chicken broth over the top of your ham. Make sure that your hand is covered in the liquid. Do not overflow your pan.
Close the lid and allow your ham to smoke. This will take a long time since you are dealing with raw ham. You can estimate that a raw ham will take approximately 40 minutes per pound to smoke. Therefore, if you are smoking an 8-pound ham, it will take approximately 5 1/3 hours to smoke, or 3 1/3 hours for a 5-pound ham.
Your ham will be fully smoked when you reach an internal temperature of 145°F (62.8°C).
Glaze. Your ham's internal temperature reaches 130°F, prepare your glaze then brush your entire ham with the glaze. Allow the ham to continue smoking until the internal temperature reaches 145°F. At this point, you can either wrap your hand in aluminum foil and allow it to rest, refrigerate the ham and serve later, or allow the ham to rest for a few minutes then serve and enjoy.