Also, it's very hard to find an injection cured raw ham that you "smoke
cook" in the barbecue. If you barbecue almost all cured and smoked ham
you are essentially warming up something that is already cooked. You
don't gain much. Because of the anatomical nature of pork leg it's
almost impossible to cure it by other than injecting it. Therefore it's
not something you can accomplish at home. Following that you smoke and
cook in the usual barbecue fashion.
One of the few uncooked cured hams around is Burgers Smokehouse Ozark
Ham. Look at:
http://www.smokehouse.com/burgers.nsf/d4cfaba07ae6a652862566b7004faa5f/f96d7e909b2c7a98862568f5006b682e!OpenDocument

"Kevin S. Wilson" wrote:
>
> On Sun, 26 Sep 2004 16:56:57 GMT, "Kent H." >
> wrote:
>
> >I am brining a rack of baby back ribs in a brine containing .25 cups
> >salt/quart. 1/4 or 25% of the salt is curing salt with .65% nitrite. I
> >plan to barbecue the ribs today after 48 hours of curing.
> >Has anyone tried this with curing salt?
> >If so, did you use 100% curing salt, or cut it like I did?
> >Does this change your cooking temp. and your cooking time?
> >The brine is assertively seasoned[garlic, allspice, pepper, caraway,
> >fennel, etc.]. Would you apply a dry rub before cooking?
> >Would you paint the ribs with vinegar before cooking, or do anything
> >like this? I usually paint with vinegar, usually cider, before grilling.
> >I plan to cook indirectly in the Weber at about 225F for as long as it
> >takes to get to the "fall apart" stage.
>
> Most people who want to smoke a ham start with a ham. It doesn't
> surprise me that you overlooked this crucial first step.
>
> >Thanks for any advice.
>
> Anytime.
>
> --
> Kevin S. Wilson
> Tech Writer at a university somewhere in Idaho
> "When you can't do something completely impractical and intrinsically
> useless *yourself*, you go get the Kibologists to do it for you." --J. Furr