Easter Ham

[Nole4L]

Need some advice on Easter ham. I have a fresh ham that I've had curing in Pop's brine. Everything looks good with that. I'm planning on smoking it around 250 starting @ around 6AM. Some questions....

-I removed the skin before I started curing it but left the bone in. Any thoughts/advice on deboning it and tieing it before I smoke it? I'm almost certainly doing to tie it but I didn't think about deboning it until until it was too late.
-What do the great minds of BBQ think about any sort of rub/glaze, etc?

This is the first fresh ham I've ever cured and cooked and I'd prefer to not be serving family pizza as the main dish :-)

 

[Hawging It]

I bet it will turn out perfect. Happy Easter!

 

[BrianGSDTexoma]

I did a bone in 11 lb pork butt with Pop's brine a week ago. Injected and brined for 7 days. Turn out better than could of hoped for! Smoked at 250 and took 8 hours to get to 165.

 

[Nole4L]

Any thoughts on de-boning it?

 

[Bearcarver]

I only do Double Smoked Hams.
However I believe those who leave the bone in when curing, also smoke it with the bone in.

Bear

 

[chopsaw]

Did you inject it around the bone ? How long have you had it in the cure ? Ive only done butts and picnics . I leave the picnics whole and smoke bone in . The butts get boned and rolled . I would smoke that with the bone in .