Best way to smoke a "fresh ham"?

[davea37]

In a few weeks I will be getting a fresh ham and some pork belly.  I want to smoke it. 

So, with that said, what is your best way to smoke a fresh ham?

Dave

 

[cdn offroader]

In a few weeks I will be getting a fresh ham and some pork belly.  I want to smoke it. 





So, with that said, what is your best way to smoke a fresh ham?





Dave

Are you looking to make actual ham, ie salting and curing, or are you just smoking it?

 

[davea37]

Probably do the brine cure and then the smoking.

Smoking of course would be the end process.

 

[cdn offroader]

I've done a couple in a recipe similar to Pops brine, very good recipe - http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

Make sure you inject brine at 10% brine to weight of the ham(100g brine to 1000g ham), and get in around the bones. Then you can either cold smoke and freeze for later or hot smoke to 155 and eat right away. I like to use a pecan/apple wood combo.