Hi, My name is Chris. I'm from Puyallup Washington. Been Smoking and BBQing for 15 years now. In that whole time I've never smoked or prepped a fresh ham. I have a 20 pound fresh ham that I need to smoke on Sunday and need a some ideas on seasonings, temps and cook times. Any takers?
Hello from Washington State!
- Thread starter Moptop
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If it's not cured your just going to have smoked pork, smoke it just like a butt & pull it.
Your probably looking at a 20+ hour smoke at 250 degrees. Just use what ever seasoning you would use on a butt.
Al
Your probably looking at a 20+ hour smoke at 250 degrees. Just use what ever seasoning you would use on a butt.
Al
Welcome.... Here you go....
https://www.smokingmeatforums.com/threads/ham-from-fresh-picnics-update-10-21-money.236375/
https://www.smokingmeatforums.com/threads/ham-from-fresh-picnics-update-10-21-money.236375/
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