I tried the buttered rum injected ham that was in the smoking meat newsletter last week, and it was superb. I followed the directions and pre injected a 9 lb ham with the butter/rum/brown sugar mixture. My only problem came was with the injecting because the ham would clog the injector needle. I switched to the side hole needle and then it worked fine. I then coated the ham with Jeff's rub which mixed nicely with the rum marinade. I kept the smoker at between 230 and 250 degrees for three hours and 140 degrees IT. I let it sit for 30 minutes and then carved it. It was very moist and tasted magnificently. We will eat for the next 4 or 5 days. It is so good and I highly recommemnd forthose days when you want the best ham you ever ate.