Originally Posted by K80Shooter
I'm not an expert by no means but cooking a fresh ham is not much different than a butt or shoulder. They can be cooked either with the skin on or the skin removed. The last one I cooked I left the skin on and cooked inderect at about 225*. All the exposed meat was rubbed before going on the smoker. It took about 16 hours to cook a 20lb ham but it was well worth the wait. Was done at about 195* internal. Pulled and chopped almost like a butt.
Yep. I usually cook at more like 250-275*, though.
...Half a yard full of crap to cook on like everybody else...
Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer
Just a hungry hillbilly lookin for a dead critter to cook
Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: