Step 1: What You Will Need:
2) A picnic ham 7-9 lbs and a storage bag that will hold it
3) A sharp knife to remove fat cap
4) A Spice Rub
5) Butchers cotton twine
6) 3 cinder blocks with a grill grate
7) Charcoal brickettes
8) Wood chips and aluminum foil
9) An instant read thermometer
Step 2: Make a Spice Rub
My spice rub:
1 cup paprika
1 cup chili powder
1/2 cup kosher salt
1/4 cup onion powder
1/4 cup garlic powder
3 TBL granulated sugar
1 tsp Black pepper
1 tsp Cayenne pepper
1 TBL molasses
Mix all the dry ingredients together and then add the molasses. Mix together with a fork, or in a mortar and pestal. It will still be a dry mix.
Step 3: Prepare the Picnic Ham
Take a sharp knive and carfully remove the fat from the ham. If the ham is very cold, it makes the job easier.
Apply yellow mustard generously to the ham and apply a good coat of your rub mix to the outside. Then do the other side. Note: The mustard gives the spice something to stick to, but will cook away and leave the spice rub on the ham. Although called a rub, don't rub it in.
Put the ham in a large freezer storage bag and refrigerate from overnight to 24 hours.
Step 4: Smoking Day
I take 2 cinder block and put an old BBQ grate I found being tossed out over them and add another on top for a impro charcoal starter. Add some paper through the grate. If you have any of the match-lite type charcoals, you can put 4 on the bottom of regular carcoal to help start them. Start with about 40 brickettes of charcoal. Light them up.
Fill the water pan 3/4 full of water to begin. The ham will release fat into the pan and you don't want it to run over onto the coals.
Make a foil package of the woodchips to put on the coals.
Put the ham on the top grate and cover.
Wait until the coals are covered with a white ash before putting them into the smoker. Add the chips over the coals.
You will be making and using 3 of these wood chip packs 1 an hour for the first 3 hours. You will also have to add an additional 16 charcoals every hour for the total cooking time of 6 hours.