Smokin a fresh bone in ham

Discussion in 'General Discussion' started by robs ribs, Nov 29, 2015.

  1. 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 ..
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  3. 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
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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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