Smokin a fresh bone in ham

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robs ribs

Newbie
Original poster
Jan 18, 2015
16
10
Indiana
I have a large fresh bone in ham from a pig we had butchered and would like to smoke it on my primo XL but I've never done a big ham like this and hoping for good info on brining it , how long to brine it, a brine recipe a good rub or paste for smokin it and a finish glaze .. I know right, pretty tall order but if there's any takers or someone who can point me to a good source of info I would sure appreciate it so don't ruin this awsome piece of meat ..
 
Thank you for the great info and quick response, am I reading that right or does that big ole ham need to stay in the curing solution for a couple weeks
 
Yup, takes time to cure a big chunk of meat.

Or just cook it for pp. I would cure it thou for ham
 
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