Loaded up the Easter ham along with lamb meatballs, a couple of pork chops and some appetizers for the big meal yesterday. I simply rubbed the ham with dark brown sugar and pinned some pineapple rings onto the ham with toothpicks. Smoked at 225-250* until the ham hit 165* (around 5ish hours). The meats were a hit with the whole family. The lamb meatballs were discussed in an earlier post under "Lamb".... We had a great time together and can't wait to do it again!