Preview of things to come

[GusRobin]

Last week I called my hog farmer friend to see about picking up a raw ham to smoke for Christmas.  Asked for one about 20 -22 lbs. but he said "that's a small one, we don't have small ones." So I said I would take what I could get. Tonight I picked up a 35 lb ham. It was the ham section, including the hock and the foot.

Here it is wrapped.



Unwrapped




Cut the leg off. I then separated the hock and the foot (forgot to take a picture.)



Everything is in the refrigerator defrosting and getting ready for a 5-7 day brine.

More to come

[Orion]

Watching with interest.

[beefmann]

Gus,

you  need a larger rack  for that  hunk of meat,,, I  mean ham

[sage03]

Can't wait to see the rest of this !!

[dave01]

Please keep us updated and of coarse more photos

[WoodlawnSmoker]

Oh my gosh this looks like it's going to be great.  Yes please, keep us updated every step with pics, I'd love to do this too.