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What you have is a fresh ham. Meaning it hasn't been cured.

If you want to make it into a ham, you have to cure it for 7- 10 days using one of many methods. (I will post a link to one way of doing it at the bottom.)

If you dont cure prior to smoking, you will indeed just be making a big ole batch of pulled pork. It'll turn out just like a pork butt.

Here is the link:

curing & smoking a ham

I use Morton TenderQuick instead of the prague cure. Just follow the directions on the back of the package. you can find it in the salt isle of most supermarkets.

Hope this helps

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