HELP! Advice on smoking a Bone-In Ham(fresh)

[cajunboudreaux]

Picking a a Ham from my local PorkShop and going to smoke it for a potluck next Wednesday...
Any Pointers or advice such as IT temp, process, injections,rubs??

Thanks in advance for any help..

[Habanero Smoker]

Are you cooking it fresh, or are you curing it? It is too late to cure it.

I have smoked fresh hams a couple of times. The first time I used Brined Fresh Ham. It was good but needed extra flavor. If I were to do it again, I would heat the brine to draw out more of the flavors from the other ingredients.

You can use any brine you like, it depends on what flavor you are looking for. What ever brine you use I would inject it with 10% the green weight of the ham. If the ham has it skin attached I would definitely remove it. You need to brine a fresh ham at least 3 days, but that also depends on its size. You should also allow at least 12 for the ham to rest after removing it from the brine, and air dry in the refrigerator uncovered.

You can use the smoking directions in my Smoked Cured Ham recipe. If you have air dried in the refrigerator, you will not need to air dry in the smoker. If you didn't have time to air dry in the refrigerator you can cut your smoker drying time to around 4 hours at 120°F. If you don't feel comfortable using that low temperature the use 140°F. If you look above the smoking directions, there are directions on how to inject a bone-in ham.

You should bring your ham up to 152°F. If you need to reheat you should bring it back up to at least that temperature or higher. The USDA recommendations for reheating fresh ham is to bring it up to 165°F, but I don't do that.

If you want a glaze I would take it out of the smoker when it hits 140°F, and finish immediately or at a later time; in the oven. There is also glazing instructions, in that same recipe.

[cajunboudreaux]

It is cured.... Thankfully.. Thanks i will give it a shot..

[Tenpoint5]

If its cured then your just adding some smoke and heating it up that should be pretty simple. I wouldn't add any more than about an hour worth of smoke myself.

[cajunboudreaux]

Cool, Thanks so much..

[Habanero Smoker]

In the subject line you stated it was fresh. Fresh ham means it is uncured. If it says fresh on the lable, it is not cured.

[cajunboudreaux]

Yeah . I called the butcher and the young lady that answered the phone said they were fresh so i assumed they were uncured. That is when i posted because i had a brain fart and dont have alot of experience with hams. after seeing what you guys wrote I called back to the butcher and talked to him and he said they were cured and ready to go. I think i got it now. Thanks for putting me on the right path.