Smoking my first fresh ham

[davea37]

In a few weeks I will be getting a fresh ham and pork belly/bacon.  I purchased half a hog.

I have never smoked a fresh ham and would like to get recommendations and ideas from the experts before going forward.  I would prefer not to have to freeze the ham and for now am planning to get it to the smoker as a "fresh" ham.

With that plan in mind, can someone guide me through the entire process?  I assume that brining will be in order prior to the smoke steps so anything you can provide would be appreciated.

Thanks in advance

Dave

 

[mdboatbum]

http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham

Pretty much the definitive how-to on wet brining hams.