Bought a piece of wet cured ham from makro and I've forgotten how much it weighed, but a good size piece.
I took the rind off, scored the fat cap, and then soaked it in fresh water in the fridge for 36 hours to leach a bit of salt out.
Gave it a coating of mustard and it went in to the WSM at about 250° at half 10 this morning. Smoke from some chunks of blackthorn. Not a 'traditional' wood, but I have access to a fair bit of it round here, and its a fruit wood of a kind so... Worth trying.
After about 3-1/2 or 4 hours the IT was at 140°. I gave it a coating of demerara Brown sugar and sprayed with Apple juice to help melt it, then left it for another hour.
Final IT was 160°. Took it out and rested it before carving some for lunch.
Juicy? Hell yeah!
Still had a bit of mustard bite beneath the sugar crust and a mild smoke. Will be doing something like this again.
Anyone got any thoughts or ideas about the process I followed?