Fresh Smoked Ham

If you have not smoked a true fresh ham, then you have not lived. You normally have to get the ham from a butcher. The ones in the stores are typically brined. You want to go from fresh to smoked. This recipe is for a 10LB fresh ham.

Injection:

• 2 sticks of melted butter
• 2 cups of chicken broth

Rub Mix:

• Pepper, to taste
• Sage, to taste
• Garlic powder, to taste
• Thyme, to taste
• Worcestershire sauce, to taste

Instructions:

1. Prepare the Ham:

   • Inject the ham with the melted butter and chicken broth mixture.
   • Generously coat the ham with the rub mix, making sure it’s evenly covered.

2. Smoking:

   • Preheat your smoker to 250°F.
   • Smoke the ham for 2.5 hours.

3. Basting:

   • Prepare a basting mixture by combining melted pig lard, apple juice, apple cider vinegar, and a couple of splashes of Worcestershire sauce.
   • Baste the ham with this mixture.

4. Wrapping and Cooking:

   • At the 3.5-hour mark, wrap the ham in peach paper.
   • Continue smoking until the internal temperature reaches 145°F.

5. Cooling and Slicing:

   • Let the ham cool to 140°F before slicing.
   • Slice the ham across the grain into ¼-inch thick pieces. If the ham is bone-in, remove large pieces from the bone first, then slice them thinly on your cutting board.

6. Optional Glaze:

   • Consider adding a sweet glaze, such as a peach glaze, to complement the savory flavor of the ham.

Enjoy your perfectly smoked ham!