Ham smoking Question

[jalme]

I have recently obtained 2 10 lb ham's from a pig I had butchered. The hams are not cured. I was hoping to do one cure on my own and the other just curing by smoking. Are there any tricks to properly smoking a non precooked, non cured ham? Would anyone brine it to absorb more flavor?

Thanks in advance for any suggestions you may have!

 

[richtee]

First stop into Roll Call forum and please give us an intro so we know what experience and smoker you have to start. And you cannot cure a pork hunk with smoke... and it's not a ham until it's cured. If you are that new to curing and smoking I suggest freezing them for a while, or making shoulder roasts. A ham cure is a project...

 

[jminion]

if you cure one and cook the other fresh (as they say), you cook the fresh the same you would a picnic.

To smoke the cured ham you start with a cooler pit, then raise temp over time. The finish internal is lower, 160 degrees.