In-laws are coming for Christmas and they all love ham! We want to smoke a raw bone-in 20 lb ham on our BGE and of course want it to be EXCEPTIONAL!!! Questions: #1. Any tried and true recipes? #2. How long and what temp? #3. Any thoughts on smoking it ahead and putting it in the freezer (which we would really, really like to do if we can do that and maintain quality). ANY ADVICE WILL BE GREATLY APPRECIATED!
I posted this discussion earlier, but forum won't let me comment in answer to your replies. Anyone know why? (I'm not tech savvy at all
Stike, forum doesn't let me comment, but in answer to your question ",Why we want to smoke the ham ahead?" It is because we will be renting a lodge about 10 miles from our house for the family for Christmas. We cannot transport the egg and really do not want to be running back and forth all day and night keeping our eye on it. (And yes, it is a raw, fresh, ham.)