First ham suggestions

Unknown

OK, my first non cooked 10 pounder ...shank portion. Package says slow cook to internal of 148. What temp do you guys suggest? I'm gonna use some mesquite chips and hickory chips for smoke. I'm thinking about 275 or so....about how long might that take....if I start now can I eat it today !!!!!!!!
thanks

RRP

steve s,
I credit Dr Chicken for this advice and it works well for me every time...
Cook at 250° for first hour, let drift up to 300° after that but absolutely no higher than 300°. Plan on 25 to 30 minutes per pound and pull your ham off at 138° internal. Let it rest for 30 minutes until an aluminum tent before carving.

Unknown

RRP, sounds like good advice. So far I'm right on track. Been keeping it about 270 or so and adding wet hickory chips every 30 mins or so. As of now I got about 1.5 hours to go. thanks for the help.

RRP

steve s,
suit yourself but at the rate of adding chips every half hour I'd be afraid you're going to end up with a bitter taste since too much smoke will do that. Normally just a few handfuls at the outset will give you a penterated smoke ring in the final result of up to 1/2 inch which most people find more than enough smoke taste.

RRP

so, Steve, how it it come out?