I was watching BBQ Pitmasters last night and it put a wild hair in me to go and get a fresh bone in ham and try my hand at it. I brought it home and took a majority of the skin off of it to give the rub I was going to use a chance to get down into the meat. I left some of the skin on so that the fat under the skin could also get into the meat as I rendered it down and try to keep the ham nice and moist since this was going to be a long smoke. I do have a water pan in my Smoke Hollow so that is going to help as it cooks. I figure for a close to 18 pound ham I'm looking at close to 8-8.5 hours for the ham to be done to perfection if I am cooking it at around 275. I chose apple chips to smoke (mainly because my wife wanted apple and not maple like I wanted to) but I think with apple it is going to be just fine. I may slip some maple in there during the 6th hour just to get a little taste of it there. This is only the second ham that I have ever smoked and the first one I did came out pretty nice so I think I'll be able to bring this one out just as fine as the first.
