Handload Whole Ham

Preparation

1. Pat the ham dry with a paper towel.

2. Follow the curing instructions specific to your cure, adjusting based on the weight of the meat.

3. After curing, remove the ham from the brine and rinse thoroughly with cold water.

4. Pat dry and refrigerate overnight to allow the ham to dry out.

5. Remove the ham from the fridge, season it on all sides, and let it rest at room temperature while the smoker preheats.

6. Line the smoker drip tray with fresh aluminum.

Smoking Procedure

1. Preheat smoker to 130°F with dampers closed.

2. Once smoker preheats, hang hams in stockinettes, ensuring they are not touching.

3. Insert meat probes to monitor temperature.

4. Fill a pan 2/3 full with sawdust, dampen thoroughly, and form it into a funnel shape. Place it on the smoke burner.

5. Raise temperature to 125°F with dampers wide open, and smoke for 6 hours.

6. After 6 hours, remove sawdust, add another pan 2/3 full, and set top damper 1/8 open and bottom 3/4 open.

7. Increase temperature to 150°F and smoke for 5 hours.

8. After 5 hours, remove sawdust, increase temperature to 180°F, and cook until internal temperature reaches 150-155°F with dampers closed.

9. Once internal temperature is reached, remove from smoker and cool at room temperature.

10. Store finished hams in a cooler.