Pit Ham

[Sodaking27]

Deboned 1/2 ham.
3 oz of apple wood and 3 charcoal briquets.
Rubbed with mustard. Applied rub.
Set temp to 225. Smoked to internal temp of 140.

[bigwalleye]

Great looking ham, Soda!!
What did you use for a rub, and, more or less, how much time did it take, just as a guide...I helped a local farmer out and I'm the proud owner of half a pig. I've had the hams halved and smoked, so really only need to warm them up, just trying to get a fix for time for planning purposes.

[Sodaking27]

Bigwalleye,
Thanks for the compliment. It tasted really good too. I used Bad Byron’s Butt Rub. I think cook time was around 4 hours. Not really sure, since I go by temperature. Glad to see you on the forum.

[bigwalleye]

Thanks, Soda. 4 hours is the info I was looking for. It’s not exact, to be sure, but it gives me enough for planning purposes.. This whole working from home thing is cutting into my internet surfing time.....

[bigwalleye]

Thanks again, Soda! I ordered up some of that butt rub, and we've got a pit ham going in on Saturday for a small pot luck at the lake! Looking forward to similar results!!!