Smoked ham??

[drnknwine]

Okay, I live in Kansas City and frequent the amazing BBQ restaurants all over the city. I am quite curious to know what type or cut of ham I need to buy to make smoked ham. I am quite sure it is not the cured ham found at any market. Any help or insight would be appreciated. Also, if anyone has any tips on smoking ham, that would be great also.

Thanks for the help.
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Equipment:

WSM
(2) 18 1/2 inch Weber One Touch

[istock74]

Do you mean you want to buy a cut of fresh pork and cure it yourself?
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Superior Smokers SS-One with Stoker
18" WSM With Stoker
24" x 48" Offset
UDS
Weber Performer

[SoEzzy]

Do you want to start from scratch or go with a cured ham?

If you want to start from scratch, then buy yourself a leg of pork, (back leg), and cure it in a salt, sugar, Morton's Tender Quick mix for 2 - 3 weeks, turning it every couple of days, this will make the pork into Ham.

Air dry the ham for a couple of days, then smoke over your favorite wood, until the ham reaches an internal temperature of 165 F.

If you want to use a ham that has already been cured, I buy shank ends of ham, at the moment John Morel shank ends are $0.99 / lb at my local supermarket.

Take it out of the package, wash thoroughly, trim any skin from the large end, but leave a collar of 3 inches of skin around the thin end, (this helps hold things together while cooking), I like to trim some of the fat from the ham, but not much as fat is flavor, I then score the meat and fat into a diamond pattern, I use a mustard and honey glaze, I give it a coat before it goes on the smoker and then every 30 - 40 minutes it gets another coat.

I like a mix of Oak and Apple for my hams, cook it to 165 F internal, rest as long as you can resist then dig in and eat it!
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[kickassbbq]

Here's another one.
http://www.kickassbbq.com/smoked_ham.htm
PARTY!!!!
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Smoke On!!!!!!
www.kickassbbq.com