Fresh hams

[Pat Barnes]

Hello again,
Long time no post. I have 2 whole,fresh hams
that weigh 18 lbs each. They have been curing in a brine-type cure that I got from Allied Kenco. I also injected some into the hams per directions.
I am not real sure as to how to proceed. I want to smoke these,but just to the point where they can be finished in the oven. I am thinking of a long,slow smoke at about 225-250 to an internal of 140-145. Pan or no pan? Any thought will be greatly appreciated. If I am all wet in my ideas,
PLEASE TELL ME! I DON"T WANT TO RUIN 35 LBs. OF
4-H HAM THAT MY NIECE RAISED!!!!!! Thanks

 

[Jim Minion]

Your choice of temp is just fine, I would use hickory for smoke and as far as the water pan goes water or sand would do the job. Just don't over cook it. Finish temps you will find out there say 145 to 180?, don't go to 180?.
Jim

 

[Pat Barnes]

Jim,
Thanks for the prompt reply. As you can see it's 0340 here in the Lone Star State,39 deg. and drizzlin' rain. Glad I have a large covered patio to cook. The WSM is ready,the hams are draining and the briquettes are getting red. Later

 

[Jim Minion]

Good luck and good eating.
Jim