Question about smoking ham

[Rob Petersen]

so I have a fresh uncurled bone in ham I was thinking about making for Easter. My plan was to use pops brine. I just had a thought about making it boneless and tying it really good. I was just wondering if there’s some tips or tricks about doing it? And if it might be too small at this point to do that right now it’s about 8-9#with the bone

 

[daveomak]

Try this method.... click on the link.....

https://www.smokingmeatforums.com/threads/ham-from-fresh-picnics-update-10-21-money.236375/
and a recent thread worth reading....
https://www.smokingmeatforums.com/t...am-using-dave-o’s-method.285664/#post-1942146

 

[daveomak]

I injected a picnic ham leg Monday... Here's what it looks like.... I'm turning it daily... I'll leave it for somewhere around 2 weeks... Then smoke it to ~165F.... I like my ham cooked to that temp...

...... ..... .....