So this will be my third time smoking a ham. First time turned out awesome. Second one was sort of ho hum because it was my first true fresh ham and it didn't turn out how I had expected. ANYWAYS, This time I bought a ready to cook almost 13 pound ham like what I think I got last year. Here is a before picture after I took it out of the brine because I forgot a before picture. It's got a little bit of the fennel seed and mustard seed which is part of the brine stuck to it. The brine is salt, sugar, a lot of mustard seed, a lot of fennel seed, a big onion, celery, red pepper flakes, and a ton and a half of garlic cloves, and a few bay leaves. Here's the ham sitting in the bag of brine before I put the cooler lid on. I'm gonna let it sit until Christmas morning and then start smoking it around 7 for a 7 o'clock dinner. I'll make sure I post more picture Christmas when I start cooking it.