I recently bought a hog from a local farm and had it processed into several different cuts. Well now I have a couple of hams that I opted to leave unsmoked and uncured. Does anyone have any recipes or ideas for curing these bad boys up and smoking them? Any information would be most appreciated!
If you want to cure the hams, the below link is the way that I cure them.
Smoked Cured Ham (https://web.archive.org/web/20151005020003/http://www.susanminor.org/forums/showthread.php?465-Smoked-Cured-Ham&p=716#post716)
If you want to smoke and/or cook a fresh ham, just google either "Fresh ham recipes" or "Green Ham Recipes". I prefer Ann Burrell's fresh ham recipe, but I find I have to inject prior to brining to get the flavor throughout the ham.