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sandro
06-24-2010, 01:27 PM
I just butchered a hog and want to smoke one of the hams. Ham is about 10#. What ideas do you have for doing a fresh ham, thanks

Wheelz
06-27-2010, 12:34 PM
Never done a fresh ham but have read about it. Remember that what you get from the store has been both cured & smoked. From my reading, the curing process takes 7-10 days. The smoking process is slow. My guess would be to set smoker temp at about 180* and shoot for an internal of near 160* or so. BUT, "that's just a guess!" Do some reading. If you decide to go for it, please take notes and post them here or the rest of us to see.

Goo luck! ;)

BillyBob
07-01-2010, 10:26 AM
SmokinTex says:

5 hours at 130
5 hours at 200
Internal temp should be 150

BillyBob