Fresh Whole Ham

Yields approximately forty 4 oz. servings

Ingredients:

Equipment:

Instructions::

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