Y'all talk to me about smoking a fresh ham

I'm not a stranger to grills and smokers and have had great success with smoking pork, chicken, turkey, brisket, etc. But I've never tried to smoke a fresh ham. I grew up on a farm and we had 200 head of hogs. I freaking love ham. My grandfather had a smokehouse that he had just right. But I was young and didn't really pay attention. Salt, Hickory, and I was to not play in the smokehouse....my memory of the process. My memory of eating was just pure goodness.

So...guys I need a good recipe for smoking a fresh ham--not in a smokehouse, but a backyard smoker.

straycat are you going to cure it in salt first or just smoke it? I've done both ways. Cured in salt came out way better. More than likely that is what your grandfather did.

Stray, brine (salt and sugar base, plus anything else you like to flavor with - maybe syrup, sorghum, garlic, orange juice, dr pepper, root beer, whatever sounds good to you) the ham. Figure on leaving it in brine for a day for every 2# of ham weight - example, 10 lb ham stays in brine for 5 days or so. Pull from brine and season, I like a little salt and a heavy dose of course black pepper and cayenne pepper. Put it on the smoker low and slow and take it to about 150 - 160 degrees and enjoy it. You can glaze at end of smoke if you like a glaze. Let glaze set about last 20 - 30 minutes of cook.

Tim Farmer there puts on a great show.

Used to enjoy his show but don't think it's been on in a while. I tried a fresh ham once without any prep. It turned into BBQ.

How did he lose use of his right arm....

motorcycle

i've not seen it on tv in a while..but the same ones are on youtube

It won’t be as good as you remember, haha. Momma’s Daddy’s and grandparents cooking cannot be replicated!!! But still will be great. Good luck.

You have to cure it, or it’ll just be bbq. Gray vs pink.

Hank Parker’s Shaw's recipe is a good one. Brine it longer than you think is necessary to get the cure down near the bone.

This is for a fresh ham, not one already cured.

I like "Bear Carver's" ham glaze from smoking meat forums at the end of the cook or when you reheat it after smoking.

I did a “double smoked” ham for Thanksgiving. I bought a precooked, smoked, spiral cut half ham. Then I rubbed it completely with yellow mustard and seasoned with the holy gospel. Then smoked it, when it come up to temp o glazed it with sugar free syrup, you can use regular maple syrup if not doing low carb.

That looks damn good. Nice job!

A double smoked ham is awesome!

The last one I did, I smoked it for 2 or 3 hours, then wrapped it in foil like I do with a Boston butt. Before I closed the foil, I poured about 3 cups of pineapple juice all over it and then sealed the foil. It was great. But I think I will add some salt next time.

Thanks for the tips. Forgot I posted this and ran across it tonight.