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I ordered a fresh ham from a local butcher in early December. They wet cured it for me from the 15th(ish) to the 21st. I picked it up and put it in my fridge until Christmas morning. I smoked it until it’s internal temp was about 150 and let it rest for an hour or so. The ham looked great...

Hello Forums! East PA smoker here. I’ve been lurking for a couple years and have enjoyed much of your advice, so I figured I should create an account and give you all a long overdue thank you! My wife bought me a smoker for Christmas 3 years ago (a Masterbuilt 40” electric) and these forums...