Just joined forum and have found tons of info already, thanks for that. I do have a couple of questions. I jut got my pig back that I raised from the butcher, I kept both hams whole, bone is with hock removed. They each weigh a little over 27 pounds each (hanging weight was 232 lbs.) I got both hams fresh, uncured with skin on. I want to cure and smoke one for Easter this year and I do have enough time to do this. Question #1, can I leave the skin on while I do this? Question #2 I have a Traeger lil Tex Smoker, will it be big enough to do a ham that big? Question #3 can I use a cooler to place the ham in for the 30 day brine/cure? I will leave it in a barn protected and it is still winter here in Colorado, or would I have to add ice every few days?
Thanks for all those that can help out.