need ham advice!

If it will fit on the bottom rack,I'd cook it whole.

You should probably flip it after 10-12 hrs.

There are some threads covering this in the search.

At 200º- 225º,it could take an hr/lb-not knowing your cure and the ham.

You'd want to get it up about 157º-160º internal.

Hope this helps a little.

Tom, Thanks for the help. I cooked it like you said, it was very good. The surprise was it cooked in 14 hr @ 210 deg. This butcher will not tell much info on his cure other than how he does it. It must be why it cook fast. With people like you and Smokin helping I already can cook beter Q than I can buy local.

Hey BigAl, my wife has requested I smoke a fresh ham. Can you give me more info? Did you rub it or just smoke? What kind of wood?
thanks
Smoke N Italy

First you have to decide if you want it cured, uncured the flaver will be good pork. I have never done one of these but had some a friend did and it was very good. Mine was cured by the butcher. He injected the cure, put it in a tumber to spread the cure and brined with cure for a day. I got the meat on wed, put Dr BBQ sweet rub on it that day. I put it in the fridge untill Saturday. Turning once a day. I put the ham in Saturday morning at 5:30am 210 deg. For the wood I used 3oz hickory,2oz Red Oak, 1oz pecan,1/4oz maple. For most taste that is probably a little heavy on the wood, but I like a lot of smoke. To me it was perfect. At 6:30 that night The internal was 158 deg. I opened the door and put on a glaze. Turned the temp up to 250deg. At 7:30 pulled the ham with an internal of 160deg. This was a very good ham, the only thing I would do different is find a better glaze. If you live in the country like I do there is somewhere everybody gets there meat butchered. Talk to that man, they smoke hams and bacon every week. So they have drums in the back with hams and bacon like this, already cured but fresh. They will sell you one if you are nice.

Glad it worked out for you.

keep us posted with your other efforts.

quote:

Originally posted by Smoke N Italy:
Hey BigAl, my wife has requested I smoke a fresh ham. Can you give me more info? Did you rub it or just smoke? What kind of wood?
thanks
Smoke N Italy

I buy the fresh hams from Wally World. The bigger the better. I use a meat thermometer, and go by the internal temp as far as "when it it done". I use a combineation of apple and hickory to smoke the ham. I cut the ham through the fat cap in 1" squares. About half way to the final temp, I start basting it with a combination of peach jam, and diced jalopino peppers. I baste about every hour.

I keep the amount of peppers on the low side since my family seems to be sensitive to peppers.

I have not had a complaint yet, and some of the people are more sensitive to peppers then my family.

Mike that really sounds good for the glaze, I will try that on my next ham. Anybody who has not smoked a ham in there cs needs to give it a try. I have done double smoked ham and fresh cured hams they are always good.

Everyone knows how to glaze a ham.But something we tried last year with great results was to inject the ham with a heated blend of pineapple juice,brown sugar and a little cherry juice.It made the whole ham taste better and we have done hams this way ever since.

I just tried injecting a ham with "Pepper's Georgia Peach and Vidalia Onion hot sauce". This sauce is more sweet then hot. I then glazed it with Orange Blossom Honey and jalapino peppers. It turned out really good.