Ham now in the plan

[NePaSmoKer]

After the 7 days take the ham out and rinse it off with cold water, dont scrub it. Then hang in your Bradley. It might be to long for the rack. You want to hang it at 120* for the 12 hours. Note you can rotate the ham if you like.

After the 12 hrs at 120 i did bump to the 140* for 6 hrs without smoke because my MAK does not go to 140* I then put in MAK on smoke setting at 180* until i got my target IT of 153*

Next time i will trim back some of the skin before inject/brine

[GusRobin]

Can I add a few more "drink beer" steps?

[NePaSmoKer]

Can I add a few more "drink beer" steps?

sure i dont mind if i drink while ya smoke  :D  :D

[Habanero Smoker]

Here is another ham curing recipe. I started curing hams after looking at the same link you posted on the Dizzy Pig site.

Smoked Cured Ham

[Tenpoint5]

I would have chimed in and answered the questions but Nepas beat me to them. If you have any more feel free to give me a call or send a pm and I can call you