Looks great, I also used Pops recipe, did one ham like Pop, and tried another for my cousin, who has been trying to get me to do an old fashion dry cured, aged ham. The Pops recipe ham is done smoking and in the refig ready to be finished baking for Christmas. But I can tell you, when I brought it out of the smoker about 11pm the other night, my wife and I could hardly wait to sample it. It was great!!! Was hard to put in frig and wait for Christmas. The country style ham, I injected for safety, as well as cured in frig for 34 days. I put in smoker, for a cold smoke for a day, the second day I got scared and decided to go ahead and cook as well as smoke. Cooked until temp was 150, pulled out and sampled, salty as ever. I figured it would be, hoping that I will age until Easter, hanging in my garage, and then will put in boiling water, then simmer for a few hours to get salt out, and then try it. Hope it will come out ok, would love to give my cousin a surprise. Will let you know how it turns out. Until then, Merry Christmas.