FIRST TIME AT SMOKIN A FRESH HAM, IF I DONT BRINE IT HOW WOULD YOU SEASON IT. AND WHEN I SMOKE IT (I HAVE A 009) PER HOUR/PER POUND WHAT WOULD THE TIME FACTOR BE.
THANKS
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Do a search on fresh ham using the forum's search function. I came up with several hits. You could cook it like a pork butt and pull it when the internal temp gets to 190 degrees or do it as a fresh ham and pull it at 170 for slicing. There are many suggestions there for seasoning as well. It all depends on your tastes and what you are looking for in the finished product.
CT is right. You could put your favorite rub on it and smoke it just like a butt for some awsome BBQ. But be advised. If you want a ham taste and texture there is no way of excluding the brine/ cure process. Without that, its just another part of the hog.