How to smoke a HAM

[Tenpoint5]

Scrapdog, Now if your wanting to make your own ham from a fresh ham. Here are the links to a couple that I made.
http://forum.bradleysmoker.com/index.php?topic=8442.0 Home Cured Ham,
or
Christmas Ham

[scrapdog]

Thanks EVERYONE for all the assistance (methods, websites, helpful hints)
I have now built this ham up so much with anticipation, they it will probably be a flop!
Oh well, one can only try!!

[Habanero Smoker]

Welcome Scrapdog.  Habs probably won't be back until early morning.  My guess is that this is the link he was referring to :  http://www.susanminor.org/forums/showthread.php?t=465

Am I that predictable? :) I did forget to post the link.

I could have given her a time window ;)  Actually two and they would have been 12 hours apart  :D

I'm going to have to change my 12 hour schedule. ;D

[mypjo]

WHEN BUTCHERING A HOG HOW DO YOU MAKE SURE NOT TO LOSE THE MAIN ARTERY SO AS TO BE ABLE TO INJECT CURING BRINE INTO HIND QUARTERS TO MAKE WHOLE HAMS.

[Habanero Smoker]

Hi Mypjo;

Welcome to the forum.

I can't help you with that question. I don't butcher hogs, and have to depend on getting them from the market. So it is impossible to find the main artery.

The method I use is Stitch-Pump. That method calls for injecting 10% brine by weight around the bone in both the shank and rump ends. Then start injecting the brine in other areas as deep as you can; getting as close to the bone as you can. Make sure your injection sites uniformly cover the whole ham.

Also; although typing in all capital letters is easier, it is considered shouting in forum posts and emails.