I am planning on doing Jeff's Rum injected ham on Sunday, I looked all over and all the bone in hams were presmoked 23 percent water, so I ended at the local butcher and got a fresh ham, which I will inject and smoke. My question is, as I read his recipe I get the impression that he used a precooked, presmoked ham, allowing 3 hrs for it to smoke and come up to IT. This is a uncooked 11lb fresh ham, I know the flavor will be a little different but should I allow more than 3 hours for the cooking time and if so suggestions would be of help. Will probably smoke between 250-270.
