This is the second attempt at a smoking a ham. The first one turned out fantastic (but no pic's). I didn't think that we could possibly top the last one. Boy was I wrong. I stopped at the local Maine Source and picked up a 10 pound Sugardale ham. It was supposedly already smoked. I decided to try something that I had read about somewhere. I mixed together equal parts of powdered honey, paprika, and garlic powder and rubbed it all over the ham after a quick coating of mustard. Covered it with foil and let is set for about a half hour before throwing it into the smoker. I kept the smoker between 215 and 220 for about 5 hours. After that, I removed it, covered it with foil again and let it rest for about another hour.
The flavor was out of this world. just the right amount of smokiness and the rub left it with a perfect amout of sweetness and flavoring. Unfortunatly the only pic that I got of it was just before cutting it. As soon as we all got that first little taste it was all over. One taste lead to another, then another, then another.
We took the bone, excess fat, and some of the meat from the bones and they are boiling as I type. I think I see some bean soup ith the near future.
The flavor was out of this world. just the right amount of smokiness and the rub left it with a perfect amout of sweetness and flavoring. Unfortunatly the only pic that I got of it was just before cutting it. As soon as we all got that first little taste it was all over. One taste lead to another, then another, then another.
We took the bone, excess fat, and some of the meat from the bones and they are boiling as I type. I think I see some bean soup ith the near future.
