Told a friend of mine the other day that I would smoke a ham for him in a few weeks. Now I'm finding out that it is a fresh ham and not a store-bought one. So I did a little "forum research" and decided that all I needed to do was order the Buckboard Bacon seasoning that I have been reading so much about and cure the ham for about 12 days or so and then smoke...right?
Well, today he told me that all he wanted me to do was smoke the ham like I would a Boston Butt.
no cure, just rub and smoke!!
He said he was going to pull it or chop it like he would a butt ..... I was just wondering...What do these hams taste like when they are fresh and haven't been cured???
Is it the same as a butt, just bigger???
does it still taste like a ham????
Hoping some of you out there have done this already and could give me some info.
I know Tom mentioned smoking a ham like a butt one time , but never got to elaborate on the subject....
Original Post