Jeff, I would go with a fully cooked ham. Hams are available either as a shank, a butt or whole. Spiral sliced or not. (for butts)
If you get fresh, you will have smoked pork and not ham. You don't have time to fully cure one now.
The hams that I do are Kretschmar Fully Cooked Butts, Bone-in and Spiral Sliced for pick ups and deliveries and boneless for catering and slicing to order.
How many people are you expecting? Butts will serve more and make for a nicer presentation.
I have an order for 6 to deliver Easter Sunday. They want boneless butts. They will slice on the serving line.
According to the USDA, a boneless, cooked half ham weighing weighing 3 to 4 lbs should be cooked for 25 to 30 minutes per pound; a boneless, whole ham weighing 6 to 8 lbs should be cooked for 10 to 12 minutes per pound; and a boneless, whole ham weighing 14 to 16 lbs should be cooked for 5 to 7 minutes per pound. (IT of 140 degrees F)
Let the ham rest for 20 minutes before cutting and serving.
If you have a choice, place cut side down in a 2" deep pan. Apply spices and/or glaze. Foil and cook at about 250-300.
Unfoil to set the glaze, during the last 45 minutes of the cook, basting every 15 minutes.
My glaze recipe:Mandarin and brown sugar glazed ham
1 small can of Mandarin oranges, crushed, juice reserved
1 cup of brown sugar
1 teaspoon of ginger
1 tablespoon of honey
1 teaspoon of salt
2 teaspoon of black pepper
4-5 pounds of precooked ham (double if necessary)
Combine all glaze ingredients in a medium size bowl and stir until well
combined. Cut ham in half, width wise, and place in a roasting pan.
Slowly pour over ham spreading evenly with gloves. Sprinkle with
salt and pepper. Pour in reserved juice from oranges. Bake
in a 250-degree smoker until internal temperature reaches 140
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