- Dec 8, 2013
[h5]Well, i took my ham out of the cure & soaked for 1 hour to make sure it was not too salty, it has been curing for 8 days in my refrigerator; i then had to dry it overnight. I fired up the Ugly Drum Smoker and put the ham on at 9:30 am using avocado wood as the smoking wood. I smoked it 6 hours & 15 minutes to get to an internal temp of 145. I am now baking the ham at 325 in a foil covered pan with a lil bit of juice from the ham & a tad bit of water. I am doing a cranberry/orange glaze. here are some pics ...so far. I will post finished product & sliced and stuff later.