my weber smokey does a great job.....have done several kinds of ribs , shoulder , butt , and chicken.
am wanting to know how to do a ham.

most store hams are partially or fully cooked . should i start with a raw uncooked ham ? most of my pork i rub with a brown sugar, salt, fresh ground pepper , onion & garlic powder. turns out really good .
any other special suggestions for the ham ?

advice from those who have done hams on their smoker would be appreciated . simple rub and cooking instructions will do fine. please, no instructions for brining.

How about instead of a whole ham, you start with a similar cut from the front end, a Picnic or Boston Butt.

1. It's smaller and you can easily monitor the internal temp and make sure it's getting done.

2. If things don't work out, it won't be a "large" capital loss.

3. You can do a second one correcting what you learned from the first..

Then on to the big 'un, adjusting what you now know about your setup to come up with a winner the first time..

Just my $0.02

My smoker has a side firebox. The fire is started with some charcoal, then hickory wood is used for the rest of the time.

I cook whole vennison hams. About 7 - 8 hours holding the smoke chamber around 210 degrees.

The only seasoming is several tablespoons of hot sauce in a quart of oil/vinnegar mix used as a brush on to seal the outside in order to retain juices.

The taste and texture is fabulous, and I normally serve with home made coleslaw and a eastern NC BBQ sauce.

I buy the cheap cooked, bone in hams from the store, usually $1.29 or $1.39 a pound or so. I think I get one step up from a picnic ham, I believe it's an "arm"? Or a butt.... Bone in is important to me, gives flavor in my opinion.

Rub with Head Country dry rub, let sit overnight in the fridge, and smoke over charcoal with soaked hickory chunks added. Usually 4-6 hours or whatever.

Works well for me...

__________________
Barry, youngest son of Claud

Cooking Topics - The Virtual Weber Bullet

Best site on the internet for smoking help with a Weber smoker.

Jerry,
You are correct Sir!

Many years ago I did a very small ham on the grill. I took all day and kept basting it. After I took it in the house for the wife to carve, she asked why I hadn't cut the shrink wrap off.

Yeah Max,
But I'll bet the sucker was still moist though!