I have seen a lot of posts about this, but some of the vital information I am looking for is missing. Here is the situ.
A coworker and myslef each picked up a 25# uncooked, cured (or "corned" as the butcher called it) Ham. It is in a bag with a brine solution, with a lot of fat, and bone-in.
We are looking to cook these for Christmas.
We are looking for any prep(rub), temp., time, and finsihing glaze that would work. After reading around looks like we will go with a little Applewood at the beginning for smoke. Any help would be great as these might have to go on after work today for a Christmas Eve dinner.