In a few weeks I will be getting a fresh ham and pork belly/bacon. I purchased half a hog.
I have never smoked a fresh ham and would like to get recommendations and ideas from the experts before going forward. I would prefer not to have to freeze the ham and for now am planning to get it to the smoker as a "fresh" ham.
With that plan in mind, can someone guide me through the entire process? I assume that brining will be in order prior to the smoke steps so anything you can provide would be appreciated.
Thanks in advance