I have a 20# fresh ham for an early Christmas dinner this weekend. I'm currently curing it. By the time I pull it and throw it on the Egg, it will have been in the brine for a week. I just flipped it last night to make sure that it gets evenly cured throughout.
My question is regarding cook temp. I've seen recipes that recommend a higher temp than I was really thinking. I'm planning on smoking with some maple wood chunks, but the recipes I've seen call for a cook temp of 325 to 350. It doesn't seem like much smoking is going to happen there! Is there a reason I'm not seeing low and slow recipes for ham? I'm thinking 225 to 250.