Smoking my first fresh ham

Discussion in 'Pork' started by davea37, Apr 14, 2014.

  1. davea37

    davea37 Fire Starter

    In a few weeks I will be getting a fresh ham and pork belly/bacon.  I purchased half a hog.

    I have never smoked a fresh ham and would like to get recommendations and ideas from the experts before going forward.  I would prefer not to have to freeze the ham and for now am planning to get it to the smoker as a "fresh" ham.

    With that plan in mind, can someone guide me through the entire process?  I assume that brining will be in order prior to the smoke steps so anything you can provide would be appreciated.

    Thanks in advance

  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

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