Now that’s some extensive instructions, have you thought about blogging? 😝
This is the kind of ham we have here, with skin, fat and fishnets so the ham doesn’t dry out while cooking. Though I like mine very overcooked.
I’ll have to play around with it because the smoker is quite small and I need to figure out what temperature it stays at. Thank you for the tips though, I’ll keep you posted on how it goes. Here the main Christmas celebration is on the 24th, I’ll put the ham in the smoker around lunch time and dinner time will be when the ham is ready and willing 😁
That looks like a boneless butt/shoulder ham. I'd use 40 minutes per pound as a guide. I would likely leave the digital probe (if you have one) hanging in the smoker and use it for a more accurate air temperature. Then, when you put the ham in the oven, insert the probe into the ham.
bon appetit
The ham turned out pretty darn good! We had it in the smoker for about two hours (inside temp was about 37 degrees at that point) then a couple more hours in the oven. I turned off the oven at 79 degrees and let the ham rest for about an hour before cutting into it. I was surprised how much smoke flavour it had from only two hours in the smoker, but it did mellow out by the next day. All in all, it was a good choice to put in the smoker.