Yes it is!
These went into cure about a week ago (3 bonelessa 2 Bayonne style, 1 sugar cure with various spices) and two weeks ago (2 bone in sugar cured). They will get a 3 day smoke around mid december and age between 6 mos. to a year.
The front ham will be ready just in time for Easter. I'll post more progress as time passes.
Double smoked hams are the bomb! I did the rub, and used maple for the smoke last Easter. I used a Honey, pineapple juice, and ground clove mix for a glaze the last hour of the smoke. Best ham to ever hit our table for sure!
Wow! Pics from the other thread look AMAZING! Smoking ham is my favorite thing by far. Hoping to do a few for a potluck luncheon next week and was thinking of getting a spiral sliced ham to make it a bit more simple for the work atmosphere... Anyone ever tried this?