Yep...I too made the famous " Maple Bourbon Ham" from the Smoke N Spice cookbook. This ham was really, really good! I will definitely make this one again!! Got my ingredients for the paste/rub together...with a little extra Bourbon for Christmas Eve! The paste is applied...and into the fridge for the night. I applied the glaze three times during the last hour. Smoked for about 5 1/2 hours or so at 250° I had a few onlookers as I was getting ready to carve. I did not mop the ham during the smoke. I though about it....but I guess I had too much Bourbon the night before! This is a great way to do a ham....thanks for a all the other threads that inspired me to finally try this!