Fresh Boneless Ham Cook Time

[nooodll]

Hello Fellow Pitmasters, I've got a 12lb ham that I've cured using Meathead's "How To Make A Cured Smoked Ham From Scratch" recipe. I'll be cooking it in my Green Egg smoker and am wondering about the cook time given it's boneless. It measures 6" tall x 9.5" wide (see picture). The recipe gives a rule of thumb of 30 minutes per inch @ 325 degrees (3 hours?). For a whole bone-in ham the recipe says about 5 hours. Since we'll be serving right off the smoker, I'm looking to hit a 145 degrees internal temp. Thanks in advance for any advice!

[SierraBBQGuy]

I did this technique a while back, don’t recall the time on smoker. But, the time it takes to reach your finish temp will be very similar to a bone in pork butt to that same temp.I usually get color I want with a temp around 150-165 after about 5-6 hrs. That’s where I wrap a butt. Seems to me your ham will be similar. Plan for longer than less.

[Murdy]

Just read the recipe, and it seems like a relatively short time to smoke a whole ham. How pronounced was the smoke flavor.

[nooodll]

Thanks for the great advice!

[rickgregory]

I'd also trim that fat cap to about 1/4" - that's a LOT of fat and mostly not great eating (to me, you and yours might be different of course)

[ecowper]

totally agree on this. When I've done this, I aggressively trimmed

[nooodll]

Thanks! I think I will trim it... We buy a half pig from a local farm every 10 months or so and this one is a Mangalitsa / Duroc / Hampshire mix so it's got plenty of fat.

[bbqLuv]

"Rule of thumb: 30 minutes per inch of thickness at the thickest part." As I read it, the article is talking about an odd shape bone-in ham.
The cook time depends on the 6" not the 9" in the 6x9 as pictured. Happy Grilling to you.