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Question about smoking ham

Rob Petersen

Joined May 17, 2018
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


SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Joined Nov 12, 2010
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...

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