Fresh Whole Ham

Fresh Whole Ham

Yields approximately forty 4 oz. servings



  • Smoker
  • Vinyl Gloves
  • Pecan and/or hickory wood


  • Preheat smoker to 250 – 300 F
  • Rinse ham with COLD water and pat dry
  • Lightly salt the entire ham
  • Place ham in smoker, meat side down, skin side up
  • Let smoke at an average temperature of 225 for approximately 14-16 hours, or until the internal temperature (at the bone) has reached 190 F
  • Remove from smoker and let rest for 30 minutes
  • Remove and discard skin and shank bone, as well as any fat or undesirable from the ham
  • Put on vinyl gloves to pull the ham apart into large pieces
  • Lightly sprinkle with cayenne pepper and then pour 1 quart of LowCountry Barbecue Vinegar Based Barbecue Sauce over the sauce and toss until evenly distributed