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Smoking a Fresh Ham - First Attempt

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So I had to give it a shot when I actually saw a fresh ham at Publix. Brined it for 7 days and smoked it for 14hrs. I'll never by a smoke ham again as it was MUCH easier than I thought.

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More details please, brine and rub recipe? Smoke temp, wood flavor, and internal temp when pulled?

Looks awesome! Just pulled one from the freezer.
Since this was my first ham, I used a brine mix from The Sausage Maker. No rub, just smoke and honey towards the end. I used a mix of pecan and applewood pellets @ 170 degrees until an internal temp of 155. Now that the first one is behind me I'll get a bit more adventurous on my own brine and possibly a mild rub.

https://www.sausagemaker.com/Honey-Ham-Cure-2-lbs-p/11-1113.htm
 
Since this was my first ham, I used a brine mix from The Sausage Maker. No rub, just smoke and honey towards the end. I used a mix of pecan and applewood pellets @ 170 degrees until an internal temp of 155. Now that the first one is behind me I'll get a bit more adventurous on my own brine and possibly a mild rub.

https://www.sausagemaker.com/Honey-Ham-Cure-2-lbs-p/11-1113.htm

oh...and brine injection is a must with the bone in ham.
 
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