wittdog
Master Chef
After curing for a week the Easter Hams are in the smokehouse. 12Hours at 125* then 8 at 145* and then they will ride at 165* till they hit an internal temp of 152*-155*. Should take about 32-36hours. One of the hams is a honey cured ham and the other is a brown sugar cured ham.
I will be smoking they mostly with Hickory and a touch of Cherry for color and sweetness.
I will be smoking they mostly with Hickory and a touch of Cherry for color and sweetness.