Nice little Ham from a nice little Piggy.
Buy a partially cooked ham!!
They are much easier to smoke!!

Glaze Mixture:
1/4 Cup Maple Syrup
1 Tbs. Jack Daniels
1 Tbs. Dijon Mustard
1 Tsp. Black Ground Pepper
 

I was going to use my rub, but NOOO.
My wife bought some Char Crust at the store.  It is Hickory and Maple.  So, she sprinkled that on the Ham.








4 hours at 250.  When the internal temp gets to about 140, I start glazing it with a Finishing Glaze about every 30 minutes.  I like to glaze it at least 3-4 times.

Finishing Glaze
Use equal parts Maple Syrup, Jack Daniels and Molasses as finishing a Finishing Glaze.


Pull it off the smoker at an internal temp at 160. 



I don't care who ya are.  That's a sweet little Ham

  I smoked these Hams at Easter 2007.  Party!!!!!!!


Ham it it up!!!!!


Can't tell which is the biggest Ham!!!!!
My friend Keith Callahan.  He did these Hams with me.