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Smokin a fresh bone in ham

post #1 of 4
Thread Starter 
I have a large fresh bone in ham from a pig we had butchered and would like to smoke it on my primo XL but I've never done a big ham like this and hoping for good info on brining it , how long to brine it, a brine recipe a good rub or paste for smokin it and a finish glaze .. I know right, pretty tall order but if there's any takers or someone who can point me to a good source of info I would sure appreciate it so don't ruin this awsome piece of meat ..
post #2 of 4
By brine I assume you want to cure the ham so it tastes like ham. One of the easiest methods would be to use Pop's brine. Give this link a read and follow the directions:

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
post #3 of 4
Thread Starter 
Thank you for the great info and quick response, am I reading that right or does that big ole ham need to stay in the curing solution for a couple weeks
post #4 of 4
Yup, takes time to cure a big chunk of meat.

Or just cook it for pp. I would cure it thou for ham
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