Bone In Skin On Ham

jergieMember

I was gifted a 25# shank ham with bone in and skin on. I have yet to smoke a fresh ham (uncured).

1. Is it advised to cure a ham before putting it in the smoker?

2. I saw recommended internal temps of 175-180 for slicing and 195+ for pulling. Any thoughts on whether these are OK for a ham of this size and where do you position the probe for accurate cook temp for a big shank ham like this?

3. What temp to cook at and for approximately how long would you guys think?

4. Skin on and inject, or skin off and rub?

Thanks so much for any input at all. It is much appreciated. By the way, this will be smoked in an Amerique.

1/1/111:06 PM

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maxqMember

I've never smoked a fresh ham let alone a 25 pounder but...
* no need for a cure
* your temps sound pretty good
* 225 - 250 time? best guess is 20+ hrs
* i would trim back the outer skin down to the shank and maybe some of the fat to leave 1/4" or a bit more fat. Rub for sure...injection couldn't hurt any.
* tip of the probe would want to be in the center of the ham but not touching the bone

Best of luck. Let us know how it turns out.

1/1/118:31 PM

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