Ever since my Father's Day ham, Sunday has become smoked ham day. I've also had to do a few mid week for family members who tried the Father's Day leftovers. This one I injected with maple syrup and let rest overnight. It went on at 10am and was at 160 by just after 5pm. Last Sunday's ham took around 11 hours and it was about the same size. The mid week hams took between 7 and 8 hours. All were just over 10 lbs. and were smoked at 225. Go figure! Some of the pics are redundant but I just loved the color on the pre-sliced and had to share.