Ham-bone out

[Northern_Smoke]

Well the last and only ham i have ever done was such a huge success that we are doing 2 for Christmas. A local butcher had pork legs on that were boned out for an excellent price. So i picked up a bunch of them...and by a bunch i mean 4. All of which are in the 10-12 pound range. Now i am wondering if i inject the brine at the same rate as i would with a bone in ham? I can't see there being much of a difference between the 2 as far as brine penetration.

[hal4uk]

I don't see why not (?).  Without the bone, you should have a faster smoke, so the brine should just leave it that much juicier overall (?).

[Habanero Smoker]

Yes inject at the same rate you would a bone-in ham. With a boneless fresh ham, you just spray inject evenly throughout the meat; you don't have to worry about concentrating around the bone area.

[Northern_Smoke]

Perfect and thank you.