I've got a fresh ham, straight from the 4-H club and subsequently the butcher. I want to cook it on my BGE for Easter (i.e no time for home cure). I've searched the forum - many fresh ham posts - but still have a few questions.
Should I put it in a brine? One poster said it would just become pulled pork without it. Any good recipes to recommend? (besides the cola one, I've seen that a lot)
Should I also inject it? I'm a relative newbie so this would be unchartered territory for me. When? How often? Recipe? etc.?
Glaze? The family was after a honey baked ham so I'm trying to mimic as best I can. But I realize that is probably a cured ham, not smoked, correct?
I've got the recipe for Dr Chicken's double smoked ham but that seems to be for an already cooked ham. I also understand that "low and slow" is not advised for a ham. Cooking at 350 dome until internal temp of 135 seems to be the most common advice.
Any answers or additional insight would be greatly appreciated. thx!