Ham Smoking

[viper125]

Getting ready to do a Ham. Bought 2 whole hams approx. 16 lbs each. So deboned and split in half. Now have 4. So I figure probably 6-8 lbs a piece. Going to brine and smoke till done. Figure hang at 120 for 8-9 hours, roll 4 hours of smoke and kick up to 225 for the rest of time. Wondering if some one who does a lot of these know how long to expect it to take? Is there a way to determine this? Also does my plans sound ok.

Going to inject 10-15 percent brine into ham then brine 5 days or at least figured I would. Going to do Hab's recipe this time. Wanting to slice some to eat then taking a small chunk to reheat for dinner. So any remarks or comments on what or how to do it?

[Habanero Smoker]

My advise would be to either follow 10.5's or my instructions.  :)

[viper125]

Im going to follow yours this time Habs. But you all made such large ones thought id see if you have a idea on this smaller ham cooking time. Also I want it done for slicing and eating.

[Habanero Smoker]

I haven't smoked any that small. The actual times I can't help with. You may want to cut down on the drying time. Since they are small, I would only air dry them until the surface is very tacky, and check them after 4 hours. Smoke time should be the same, and the cook time is when the hams reach 152°F.

[viper125]

Ok Thanks Habs! Will do!