Well 2 families getting together for easter, no communication, both bought a ham. So they asked if I would smoke one, I'm still sort of new at this, I got the pulled pork down. I've never done a ham though. So all I know about the ham is that its a 8-9 pound ham, (I know thats not much to go on) I'm going to go get it tonight, and probably make a brine and get it soaking we're eating saturday night so that would put the brine time around 48 hours. Now from what I've read, make up a glaze and start putting that on around 150 and I should take it out at a temp around 160. luckily there's a second ham so if I botch this one its not a big deal, although I don't know how you can really screw up pork all that badly. So here's my question, is the cooking time for ham about the same as pork? roughly and hour per pound, when cooking at 230. I know they all kinda cook at their own rate but I have to try and time it so its done around dinner time, or a half hour to hour before so it can sit for a while. Here's what my brine will consist of brown sugar Maple syrup - the real stuff, not the fake crap garlic salt fresh ground pepper rosemary cloves and the glaze maple syrup brown sugar dark cyro syrup butter boil those into a syrup and take out before it gets to the candy point. Well there's my rough plan, If anyone wants to add some do's and dont's tips, I'm all ears. Let me know what you think Thanks!