We don't tend to cook our hams here, they are a cold luncheon meat. So, my ham is a butt end of pork. It's currently sitting in a salt and sugar brine, been there for about 2 weeks. I did one of these last year, my first one, and did it the standard way of brining for several weeks, rinsing/soaking, an all-day smoke, and then finally it got boiled, a day drying in the fridge and then into a ham bag (calico bag). My mother sliced bits off it all January to have with salads and in sandwiches etc.
I did try to be fairly clear as I know hams are a different proposition in the US. Here, people buy hams already "done", and slice and eat them cold, from the fridge. When in the US, I see how people bake hams, like a roast meat.
Now, the guys who reckon I can cook this thing in the smoker... smoking at 225F won't be a problem, I have one of those standard upright cupboard smokers, gas at the bottom, and it runs quite hot. For bacon, I use heat beads rather than the gas, and can usually keep it down around 100F which works well for a 6-hour cool-ish smoke. Using gas, I can easily have that smoker pretty warm! With the gas on, it goes up to 200F pretty fast.
A 6 pound butt-end with the bone in it, how long at 225F would you figure to cook that ham? (just roughly, I know there's heaps of variables).
I don't have an injector yet, I had a chat to some butchers who said just pushing a skewer in around the bone would be sufficient, especially for a section, rather than a whole leg. At some point I'm going to attempt a whole leg, but not just yet.