re: How I Made Ham - updated with final pics

Thanks, everyone.

I've never tried prosciutto but I'm sure I will eventually. A dry aged cabinet is on my cooking bucket list, eventually I will get one.

I pulled them at 150 and smoked from 200-275. Ideally, I would say smoke at 250-275. I was more relaxed with this cook and let it vary.

Yes, fresh hams are hard to find. Some local grocers have them during the holidays. Many AG stores will have them this time of year, sometimes you have to ask. I get mine from a supplier through one of my business connections. If I wasn't able to, I would ask an AG store about ordering a case (2 hams per case).