Smoking your own "ham" for the holidays

[mikefinleyco]

For Christmas we traditionally buy a ham, this year it dawned on me why not smoke my own ham. It took some research to figure out a ham is a cooked pork leg, so I need to get a pork leg to smoke to make my own ham. Trying to track one down from a local butcher, they don't seem to be too common here in Denver, but I think I will be successful in getting one.

Should I be ordering a whole leg or just a part of the leg and which part?

Any smoking tips? Thinking apple pellets and apple in my two smoke tubes, low and slow maybe 170F.

Not sure about rubs or maybe sugar glazing it?

Anybody here ever done their own ham from scratch?

 

[TheGrumpyGriller]

I've not done my own ham, but I've done several double-smoked hams and the come out pretty darn good I am curious to see other replies for those who've done it from scratch as you asked!

 

[RustyJake]

I haven't done a ham yet. I've made back bacon. That's as close as I have come. Definitely on my list of things to do.
A good starting point would be checking out Meathead's site

How To Make A Cured Smoked Ham From Scratch

Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. Without curing a fresh ham, you won't achieve the same flavor or deep...

amazingribs.com

I have used a few of his recipes and tweaked a bit here and there, and they have turned out good. If nothing at all, he gives pretty good process instructions that help with what will need to be done regardless of the recipe you ultimately use

 

[mikefinleyco]

Great resource link you provided Rusty. I'm reading through the process now. I didn't realize the curing process was so involved (looks like 10-15 days) and naively thought I was just going to throw the leg of pork on the Traeger and slow smoke it.

 

[RustyJake]

The cured and smoked meats all take a bit of time, but I find when you do one yourself it is very rewarding. I enjoy smoking briskets and other foods, but the cured meats seem to give me a higher sense of accomplishment.
You can always start smaller with a portion cut.