With eggs. On a sandwich, As a centerpiece for a holiday spread. Or just for scarfing while standing at the fridge. This ham will get ya where you need to be.
Bring brine ingredients to a boil in a large stock pot to dissolve salt and sugar
Cool brine completely
Add ham and brine to large bag or container - ensuring it is completely submerged
Refrigerate for 3-4 days (about 1/2 day per pound)
Remove ham from brine and discard brine
Rinse ham and pat dry
Fold the ham back into it's original shape and use butcher's twine to secure a uniform shape to allow for even cooking
Sit it on a rack on a baking sheet in the refrigerator, uncovered for 12-24 hours
Smoke ham in a 225° smoker (oak, pecan, or hickory) until it reaches an internal temperature of 155°
If using the glaze, heat glaze ingredients in a small sauce pot and reduce to syrupy consistency. Brush half the glaze over ham after 1 hour, then the rest when finished.