- 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
