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Unread 11-27-2012, 09:24 PM   #2
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Originally Posted by CYvilEng View Post
I have been lurking for a few years and decided to join recently I haven't had a major reason to post yet.

I have a friend that decided to buy a fresh ham for christmas dinner, although it's on the 8th. When he picked it up they asked how he was going to cook it. He was surprised to find out it doesn't go straight in the oven. What he currently has is a frozen, skin on, bone in, 15 lb ham. I got called last night to see if I would smoke it for him.

After a bit of research I am planning to make the "Black Pepper Smoked Ham" shown here:

I currently have some pink salt on order to be here thursday. I think I've seen that a rule of thumb for brining would be 1day/2lb. So I think I need to get it defrosted by this friday to get it brining for 7 days to cook it next fri night.
Make sure your Pink Salt is curing salt, and not Hawaiian Pink Salt, there is a difference.
I would also inject the brine into the thickest part of the meat due to the large size of the fresh ham.
You have to remember Phrasty was using "boneless shoulders" and not a fresh ham.

Originally Posted by CYvilEng View Post
Do I need to remove the skin and trim the fat? I read some places that scoring the skin would work? Does the trimmed turn out better?
Scoring is more for the final cooking stage.

Originally Posted by CYvilEng View Post
Should I cook it bone in? Would it work if I cut it in half and removed the bone? Would that cook it faster? What is an estimate for cooking time? I know I cook it to 155 IT but what is a ballpark time for that?
I'm old school and prefer my hams "Bone In" because that is a whole ham.

Keep in mind the initial stages of smoking a ham are done at a lower temperature and then raised for cooking.

The cooking time is dependent on your cooker and the temperature settings it is able to maintain. You can calculate a approximate time, but your thermometer will be your final point when to remove for resting.

Originally Posted by CYvilEng View Post
I have a brinkmann upright gasser and a mini-wsm. After seeing a giant ham of similar size at the butcher today I know it won't fit in my mini-wsm.

If you were caught by a friend looking for help in this situation what would the plan of attack be?

Thanks for you help!
A mini wsm might be a tight fit so the brinkman vertical would work as long as you can control the temperature settings. The brinkman gassers sometimes run hot and make smoking at a lower temperature difficult (you can use ice in the water pan to help).

If a friend catches you looking for help, no worries, you explain it is like a recipe, and there are many variations in techniques. You simply want to do it right with guidance from Brethren with experience in this matter.

Humphrey's DownEast Beast W/BBQ Guru
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