Curing/smoking fresh hams

[FireJoe]

I am looking to wet cure and smoke some hams for Christmas this year. I have seen some cures stating 15 min per pound and others stating 1-2 days per pound. I do not want to mess up my first batch of hams. I will be smoking them using my 22” WSM on all oak at 235 degrees. I am also doing a honey mustard and spice rub. 




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[Walchit]

I'm curious about this as well. I'm sure you will get some great advice

[FireJoe]

After much deliberation and research i am going with a 7 day wet cure with #1 pink salt and brown sugar, other salts and spices. I feel this will let the ham flavors develop more and also make for a better end product. I am also smoking with hickory and cherry chunks in a 1:2 ratio. I’ll post pictures this weekend when i smoke it.


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[HoosierKettle]

I haven’t done one before but I would have done a practice run prior to Christmas.  Good luck. Let us know how it turns out and take some pictures if you get the chance.


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[JEBIV]

After much deliberation and research i am going with a 7 day wet cure with #1 pink salt and brown sugar, other salts and spices. I feel this will let the ham flavors develop more and also make for a better end product. I am also smoking with hickory and cherry chunks in a 1:2 ratio. I’ll post pictures this weekend when i smoke it.


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That is about right where I am at for the brine time on 18-20 lbs, going to spin mine on the 22 with 80% plum 20% hickory if I can get away from work at a decent time ever. then a bourbon maple glaze for finishing up. It's all family so if I "f" it up it won't be the first time they have disowned me LOL