If this has been tried,, then please let me know how it turned out My idea for this weekends smoke project. This is a modifed Wellington recepie. I am going to get an 8# Cooks processed ham from Kroger and smother it with loving rub I will use Mesquite or Apple wood chips for smoking and let it go for 10 hours at 225, somewhere around 180 internal should be good. Now the twist. I have a couple Boboli pizza crusts sitting in the freezer,, thaw one of them out and put it on the bottom of a cookie sheet. Then take a package of Chef Boyardee pizza mix and work up a pizza dough, have to make sure it is rolled out thinly. Take the semi cooled smoked ham and put on Boboli pizza crust,, put some sliced pineapples on there,, then take the fresh pizza dough and wrap it up nice and tight. Then finish smoking at 225 until internal temp hits 200. Boboli crust on the bottom will soak up a lot of juices,, other pizza crust,, should just seal in the juices. And if this works,, will make a nice sweet sandwhich bread for pulled ham Has anyone tried sealing a pork or ham in crust ?