Smoking fresh Ham...

[miket89]

I am smoking a fresh ham for Thanksgiving tomorrow and just wanted to see if anyone had suggestions on the following...

I have 2 10lb fresh hams, bone-in. I've had them in a brine for almost 4 days.

I'd like to have a glaze to apply during the smoking process as well as something after its done (kind of like a finishing) glaze. We like the sweeter rather than spicier for ham...

So my questions are:
How long would you suggest smoking the hams?
Any recipies for a starter glaze and/or a finishing glaze?

Thanks!

 

[daveomak]

Mike, morning......  Smoke them until the IT is 150-165.....  I prefer the higher end temp for pork..... Be sure the joints get up to temp.... That will take about 15 hours, I would think, at 250.....  Maybe even longer.....   glazes, I have no clue.....    Check out these threads.....   Dave

http://www.smokingmeatforums.com/search.php?opensearch=true&search=ham+glaze

 

[pipesdaddy]

I just love the smell of smoking ham, it is really best.