First fresh ham smoke.

Lakynderrick

I’m about to try my hand at my first fresh ham on the egg. I’ve got a 10.5 lb butt end cut fresh ham. Any recommendations on temp, wood, rub, etc? And how long I can expect it to take to get done? Is this going to cook about like a Boston Butt time wise? What temp should I consider it done?
Thanks. 

GregW

Is it really a ham, if it hasn't been cured?
Edit: welcome to the forum. Hopefully someone with experience in this will reply shortly.
Here's an interesting read:
https://www.fsis.usda.gov/wps/wcm/connect/d1df4c79-ad2b-4dd4-a802-ed78cd14409d/Ham_and_Food_Safety.pdf?MOD=AJPERES#:~:text=Ham is the cured leg,cured thigh meat of turkey.

lkapigian

My favorite is an old Justin Wilson recipe which is just Creole Mustard and Honey .....coat the ham in mustard , low temp 250-275bin direct to it 145 ish , you can even take it to the point of ppulling if desired , pour honey over the mustard coating allow to set and not burn, I have let the honey mustard coating ride from the very beginning watching the temp

Ham is Ham......Cured = nitrites/nitrates Fresh = salt cure 

PigBeanUs

Pulled pork takes so long because you are taking it to 205. 

If you want to slice the ham, and it is totally green (un cured), then you have a roast. Roast it. 

At 140-145 it will be mid-rare and will coast to 150, whoch is where most civilians like it

I go a bit rarer myself. 

The cut is a ham whether you cure it or not. But these days “ham” pretty much implies a cured ham, just because most people don’t know the differences.