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I'm on Day #5 on an uncooked, uncured 10 pound ham that I am curing before smoking in the next day or so. I've never done this so my question is do I apply some sort or rub or will that venture too far from a classic smoked ham? This is a wet cure with kosher salt, Prague #1 salt, brown sugar, and some ground clove. I have a rub that I use on ribs and pulled pork, but I'm not sure it would be appropriate on a ham. Any recommendations/experience?