Smoking a Fresh Wet Cured Ham?

amanda04

Joined: Nov 20, 2001

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10:51a, 1/4/26

AG

I was able to get my hands on a fresh ham so it's been curing this week and today, we'll be smoking it. Curious to learn what others have done with a fresh ham. Did you just smoke it to temp? Glaze or season towards the end? Most recipes I've seen are for the oven, so interested to hear ideas!

HTownAg98

Joined: Oct 11, 1999

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In reply to amanda04 • 11:06a, 1/4/26

How big of a ham are we talking about? I'd it's over 14 pounds, it's possible it isn't finished curing unless you injected it. Assuming it's fully cured, score the skin in a hatch pattern and smoke it until it reaches 145 internal temperature. If you plan to glaze it, start applying the glaze once it hits 135.

amanda04

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11:50a, 1/4/26

AG

It's a 9 pound ham with no skin. It was cured Monday - Saturday, so it should be fully cured as everything I read said 2 pounds per day.

Any recs for the glaze?

HTownAg98

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In reply to amanda04 • 12:56p, 1/4/26

https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/chris-lillys-spiced-apricot-sauce/