Picked up a fresh ham acouple of weeks ago ta try! 20 lb'er Wanted to do a cure on it, but as Rich pointed out - it was already cured. Next time I'll get a "leg of pork" to do a cure on. Trimmed up 4 hours with the smoker running at 140 & no smoke Another 8 hours at 180 with hickory and apple wood after 12 hours, bumped up smoker temp to 225 and continued with smoke Internal temp of 140.....Time ta add some whole cloves and start glazing The glaze consisted of: 1 cup pineapple juice, 1 cup honey, and 2 TBSP lemon juice brought to a boil, then let cool After 34 hours in the smoker, it's finally hit 160 Put in the fridge for 3 days to age. With all the trouble with the site here, I wasn't concerned with pics when I sliced it up....really wish I would've taken some. Oh well, next time....with the curing process.