• 1 26-pound raw ham, the rear hind leg of a hog/piggy
• 4 lbs Ice

The Brine

• 2 tbsp Cardamom seeds 
• 3 tbsp Fennel seeds
• 1 tbsp Dried rosemary
• 1 tbsp Celery seed powder
• 3 tbsp Black peppercorns
• 4 Orange peels
• 6 Turkish bay leaves
• 3 sticks Cinnamon
• 4 cups Kosher salt
• 3 cups Turbinado sugar

Salt Cure

• 3 tbsp Distilled Vinegar
• 3-4 cups Kosher salt (or enough to fill cover the whole ham skin)

Dijon Bourbon Glaze

• 2 cups Dijon
• 1 cup Honey
• ⅔ cup Brown sugar
• ½ cup Hot sauce
• ½ cup Bourbon