- Joined Dec 25, 2014
I have been put in charge of smoking the ham for my office Christmas party and I'm looking for ideas on how to get the job done. This is a pork shank from a wild pig and the guy who killed and processed it brined it before freezing. I have always done double smoked hams but never a raw one. Do you guys have any suggestions for me as for prepping, temps and length of cooking?