Preheat your smoker to 225 degrees. Add charcoal first then add wood chips for smoke after charcoals have achieved a glowing red center.
Prepare the ham. Cut a diamond shaped pattern of slits into the skin of the ham, going 1/4 inch deep. Be sure to not penetrate the skin enough to cut into the meat. Coat the outside of the fresh ham with a light layer of yellow mustard.
Coat the outside of the fresh ham with your dry rub evenly and generously. Be sure to get the rub inside of the slits just cut into the skin.
Optional: Bring injection ingredients to a boil over low heat in a sacuepan and mix. Inject evenly throughout the ham. After injection, allow the ham to rest and cool down.
After the smoker has reached 225 degrees Fahrenheit, place the fresh ham on the smoker's grate. Close the lid.
Mix 1 cup of pineapple juice with a tablespoon of brown sugar. Every 2 hours, use a silicone basting brush to coat mixture over the entire outside of the ham.
When the fresh ham's internal temperature reaches 135ºF, loosely wrap the ham in aluminum foil. Leave openings at each end so that the ham will still have exposure to the smoke.
Place the foil wrapped ham back on the cooking grate and continue smoking.
As soon as the internal temperature reaches 165ºF, remove the ham from the smoker and allow it to rest at room temperature for 30 minutes.
Carve, serve, and enjoy!
Nutrition
Calories: 400kcal
Keyword How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking