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Smoking my first fresh ham

post #1 of 2
Thread Starter 

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

 

Dave

post #2 of 2

http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham

 

Pretty much the definitive how-to on wet brining hams.

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