Here are photos of my first ham. I believe I brined it correctly it tastes great, only one problem it has this black outer crust that is
extremely bitter. When I cut this off the ham tastes fantastic. I live in Costa Rica so finding smoking wood is difficult. I used coffee wood which is what the locals use to roast chicken with. Could this be the problem, or am I doing something else wrong. I smoked it at 225 for 4 hours to and internal temp of 160. Should be 145 but it is my first one. Any help is greatly appreciated.