Pork and Ham?

[Amarroletti]

Hey all. So this Easter I’m tasked with smoking the family ham and Boston butt. I’ve done a few Boston butts and am getting happy with the results, I’ve never done a ham before. Any tips for smoking and ham and is it possible to do them both in the same smoker, I have a side fire box non crossflow style that is big enough. Also I’ll be going to church and leaving it for the last few hrs before we eat it for lunchtime. What’s the best way to do this, I need help guys!! Thanks for any and all advice.

 

[SmokinAl]

Don't overcook the ham, if it's fully cooked all your doing is warming it back up.
I would remove it from the smoker at an IT of 140, then a 1/2 hour rest on the counter will bring it up to 145.
If you go over that, it will dry out.
Al