Smithfield salt cured uncooked ham how to smoke

GoldenQ

I got a smithfield uncooked salt cured ham and need to know what to do before smoking and what type of chunks to use on XL to smoke and what temp.    I assume apple chunks and 300 till about 160 IT.     please suggest what I should do

Woodchunk

Soak it and scrub it for 2 days(or more) changing the water, depending on your ability to handle salt. This will give you the IT. You can use any wood you want but I would want something with a stronger flavor than Apple.
https://www.smithfieldmarketplace.com/cookinginstructions

since it should be foiled or water bath when cooking I don't think you will add flavor with the egg. I would cook it in the oven and then put on the egg unwrapped for a while to add a smoke flavor at a very low temp or use a pellet tray. All I have ever seen smoked were hung and the process takes many days. Maybe someone on here has cooked a whole raw ham on the egg. 

onedbguru

Woodchunk said:

Soak it and scrub it for 2 days(or more) changing the water, depending on your ability to handle salt. This will give you the IT. You can use any wood you want but I would want something with a stronger flavor than Apple.
https://www.smithfieldmarketplace.com/cookinginstructions

Agree with the soaking. I would do hickory mixed with apple. Or maybe even maple and basted with some maple syrup. 

GregW

I have wanted to try cooking a country ham. I believe Alton Brown had a  Good Eats episode on cooking country hams.