I was planning to do a ham for Christmas and I was in Sam's Club on Sunday. They were doing their demos and they had the most amazing pit ham so I just had to get one. My intention is to take it up a notch or two or five by smoking the ham again with some rub on it. My questions are: How long do I smoke and at what temp? Does anyone have a rub they use for only ham? I have my rub for turkey and beef but have never tried it on pork. I also got 4 boston butts and two pork tenderloins and a few racks of baby back ribs!!! I am really excited!
I usually make the ham in the oven and my wife is allergic to pineapple, so i can't use that. Any ideas?