Thanks Bryan, for the search link. Through it, I tracked down a brine recipe and paste rub from Kevin Kruger and altered them just a bit.
Kevin's brine: "3 qts water, 3 cups apple or cranberry juice, 1 cup sugar, 1 cup kosher salt, a few dozen whole cloves, and 1-2 tsps of freshly grated nutmeg."
My version: 1 quart water, 1 juice box of apple juice (not quite a cup), 1/3 cup sugar, a scant 1/3 cup table salt (probably close to 1/4 cup), a couple dashes of ground cloves, a few dozen whole allspice berries, and a couple dashes of ground mace.
Kevin's paste rub: "1/2 cup Tabasco, 2 Tblsp minced fresh garlic, 2 Tbls each of cumin and coriander, 2 teaspoons each of allspice and ginger, and 1 1/2 Tbls each of kosher salt, freshly ground white pepper, and brown sugar."
I really took liberties with this one. I have a buddy who has won some prestigious awards for his hot sauce, Palmetto Pepper Potions. He's won several Scovies and other awards. I took about a 1/4 cup of his pineapple-tangerine-red habanero Larynx Lava and mixed in about the same amount of Dijon moutard, and added a couple of tablespoons of brown sugar, a little ground allspice, and about a teaspoon each of black pepper and table salt.
The ham brined from Saturday night until this morning, somewhere around 36 hours. It was skinned, so I just slathered the paste on it this morning and put it on the WSM. Full ring of lit coals, foiled water pan, empty, and all vents open. I was able to fit the ham and a small turkey side-by-side on the top grate.
Both cooked for about 2.5 hours and came off at the same time. The ham was at 160 and the turkey 170 breast and 183 thigh.
Both were delicious, but I thought the ham was especially delicious. Not "hammy," being fresh, of course, and it was better than the vast majority of hams I've had. Especially the fat! Not "gamey," whatever that means. (I think in most cases, it means someone did something bad to the meat between field and table.) Just a rich porky porkness.
Here's a blurry pic just before I took them off the WSM.
Oh, and I threw four pieces of apple wood on the fire right after I put the meat on.