Im going to smoke about a 15lb deer ham tomorrow and dont really know how long to let it cook. I figure ill do it at about 200 because of the fat content but not sure how long or even if its worth it. Anyone have any experience or tips with this?
Personally if it's not cured I would drape some bacon over it and smoke it at 225 until it reaches 140 internal then foil it and put it in a warm dry cooler for an hour then slice it and enjoy