Directions

Preparation

1. Pat the ham dry with paper towel

2. Follow curing instructions that come with your cure – usage will vary based on cure and weight of the meat. 

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

4. Pat dry with paper towel and place in fridge to dry out.

5. Remove ham from the fridge and season topically. Rest at room temperature while the smoker preheats. 

6. Line smoker drip tray with new aluminum foil. 

Smoking Procedure

1. Preheat smoker to 180°F on Smoke mode with dampers 2/3 closed

2. Place the ham in a stockinette and tie onto a smoke stick. Hang the ham on top rung in the smoker. If you do not have a stockinette or smoke stick, you can place the ham on a rack in your smoker.  We recommend a stockinette for best results. 

3. Place a meat probe in the ham to monitor temperature.
4. Run until internal temperature reaches 90F. (3-4 hours)
5. Fill pan ¾ full with sawdust and dampen thoroughly with water and then form into a funnel shape. Place the pan on the heating element.
6. Smoke for 3 hours.
7. Carefully remove sawdust pan and change the setting to cook. Increase the temperature of the smoker to 225F. Fully close dampers.

8. Cook until the internal temperature of the ham reaches 150F. (4-5 Hours)

   Pro tip: If using sauce, baste generously last 30 minutes of cooking. 

9. Remove from the smoker and rest 1 hour before slicing or cooling completely.