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Danny Gaulden's How to Smoke Pork - Fresh Ham

[I'm trying my first whole ham (not cured) in the smoker overnight. Any thoughts on this?] Danny Gaulden-- Cut off the skin (this lets the smoke penetrate more), but leave the fat. Put a basic rub on it. If you don't have one handy, some salt, pepper, and a little garlic will work just fine. Cook slow at 225-250F, and keep the smoke going fairly often. I like to barbecue mine until the internal temperature reaches 160-175F. The higher the internal temperature, the drier theham will be. Remember, this isn't as lean as a pork loin, but not as fat as a boston butt. It's in the middle. Makes it more tender if you bring it up easy. About 30 minutes before it's done, baste a couple of times with my rib glaze.