Home-Cured Ham

For the brine: Combine the salt, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic granules and water. Mix until the salt and sugar are dissolved in the water.

Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.

Remove pork from brine, then discard brine. Rinse and pat dry the pork.

Preheat an outdoor barbecue smoker to 95 to 110 degrees C.

For the rub: Mix together the mace, 2 tablespoons garlic granules, 2 tablespoons onion powder, paprika, sage, thyme and honey.

Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip tin and lay the meat on the rack.

Smoke at 95 to 110 degrees C for12 hours or until internal pork temperature reaches 70 degrees C.