Well, I have always wanted to cure and smoke a ham for easter. Unfortunately for me, we butchered pigs a little late for me to feel confident I would have a good cure to smoke it for Easter. At any rate I did it. I followed Pop's Instructions to the T and it turned out better than any ham I've bought from my local butchers. I injected and put in brine on March 3 and smoked it on April 7th. 34 total days in brine. I smoked it at 250 until the IT hit 145* and then reloaded my AMNPS and Extended Tube and cold smoked the rest of the way. Total time on smoke was 18 hours. The IT did increase from when I shut the propane off from 145* to 152*. I then threw it back in the fridge until the next day and sliced it into ham steaks because the kids love them. Here are a few pics.
Jim
Jim
