Originally Posted by gtr
Was the ham a fresh ham or had it been cured/smoked previous to the cook yesterday? I've been wanting to cure/smoke a fresh ham - been doing the double smoked thing for a while.
It was a fresh ham when the hog was slaughtered this spring, but I went ahead and paid the butcher to cold smoke it before I picked it up. I probably should have just done it myself, but chickened out for some reason.
I do have a fresh whole ham (butt and shank portion together) in the freezer that I've had for some time.
That one, though, was already smoked. Still turned out pretty good!