smoked picnic (deboned) ham

My two attempts at smoking a picnic ham.
Both with the bone removed and tied.

The log: butterflied out then rolled with fetta cheese and cured spicy ham similar to pepperoni but saltier. Left the skin in order to keep the meat all intact to be able to role and tie

The other ham roast: deboned and skin removed tied then honey applied for a glaze.
Each ham was curred for 5 days by injection cure with liquid applewood smoke both were close to 5#
Both were smoked for 4hours at 170 degrees than another 3 hrs at 210 degrees without smoke to render fat from skin on the log to a temp of 160 degrees in a 30inch Masterbuilt digital electric smoker.

Attachments:

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and?

They both turned out awsome. Smoke through and through. The meat was firmer than a regular ham would be and that’s what I was shooting for.
The log with the feta and spicy cured ham the saltiness fit perfect. Way adictive, like this one the best.
The ham roast came out with a beautiful tasting glaze/thin like shell that I didn’t expect.With the smoke flavor just put it over the top.
This was an experiment with a cheaper cut of pork that turned out great. Removing the bone made the final product so much better as for cutting and serving. Now onto the slicer tomorrow.

Looks tasty, ham is my favorite!