Fresh ham part deaux

If the meat is already salty,just be careful of the salt in your rub.

You can always glaze it for the last 45 mins in the cooker.

If it is ready to eat,some folks just bring them up to 120� internal.

If it is a mostly cooked,many folks like to bring it up to 140� internal.

Depending on how much smoke you want on it,you can smoke at about 175� until you get the temp you want.

If you don't need that much smoke ,just cook it at 225�.

Maybe a swedish ham expert will chime in soon.

Most references I find recommend that you soak the ham in fresh water for at least 12 hours (I would change the water once or twice).
I don't normally rub hams but will use a glaze at the end.
Jim

I picked up the ham today, and it is 18.5 lbs.

How long should I expect to smoke at 225, and what internal temp should I be seeking?

The meat market guy said 155, but I'm not sure if he knows what he is talking about.

i smoked a 9.7lb ham partially cooked for thanksgiving tell it was 156 or 159 internal temp. not sure forgot now but i have made a log to get this all right from now on. i started at 225 deg. for the frist 4 hrs. then i kicked it up to 250 deg. it took almost 9hr. hope this helps you jeff
p.s. it was the best ham i ever ate we it for breakfast lunch and dinner for 4 1/2 days better then any honey baked ham.

jim,
also forgot to tell you the ham was hickory smoked already so i just put about 1 1/2 oz. of hickory in the smoke box. jeff

This is uncooked, and I'm getting ready to put it without any additional rub, and smoke it with peach till I get an internal of 155- wish mw luck!