First attempt at curing a ham

[Checkered Past]

Sorry the cook time was the time spent in the smoker you suggest around 12hrs witch I like.
In Ryteks book it says something like, put it in the smoker for 12hrs then add smoke for 8hrs. then raise the temp. to X for X more hrs. Just sounds like I might be up drinking all weekend and my work on Mon. might get in the way

Anyway just trying to lean on you guys for some Ideas. Thanks

[Whisky Fish]

Sorry the cook time was the time spent in the smoker you suggest around 12hrs witch I like.
In Ryteks book it says something like, put it in the smoker for 12hrs then add smoke for 8hrs. then raise the temp. to X for X more hrs. Just sounds like I might be up drinking all weekend and my work on Mon. might get in the way

Anyway just trying to lean on you guys for some Ideas. Thanks

I've heard and read radically different times on thse smokes, literally from 6 hours to three days. Alot of it depends on how smoky you like your ham. I've had store bought ham that's made me want to give up cigarettes they were so smokey. Smoke it for your tastes or who ever your audience is. Remeber you can soak the salt out, but the smoke, , ,not so much.

[Richtee]

Well, basically, get as much smoke on it as you have time for. Heck, you could cook it all the way to done and eat it in 8-12 hours or so if ya wanted. Whatever ya want- yer not gonna hurt it ;{)

[Checkered Past]

Will be doing the fry test Fri. nite and in the smoker on Sat morning. Time to get'r done.

Pictures will follow as soon as the wife gets the new camera download stuff done. I will also post pics. of the summer sausage last weekend.

Thanks fer the inputs

[Checkered Past]

Well I will try to post some pics of the smoked ham...let's see if this works

This is the ham going onto the smoker Sat. morn'n


This is the ham be'n removed Sun. morn'n The dark streaks are from the smoker stack dripd ing


the grate side I then wrapped in plastic wrap and will let sit till new years eve.


I did a slice and fry test Fri. nite and as I was expecting from reading Meat hunters post it was very salty so I soaked it o/nite in water to try to remove some salt.
One other thing I noticed was some mold groth that I washed off with hot water and a stiff brush prior to the soak

[Checkered Past]

This IS the ham gon'n in...Sorry