- Apr 2, 2010
- 2
- 10
I have a ham brining in apple juice/brown sugar and set to smoke for Easter Sunday. This is my fist time smoking a ham in a smoker (which I received as a gift last X-Mas) So far I have done brisket, wings and even a Kailua pork. But, I am still a beginner, so any advise anyone can offer would be greatly appreciated. How long should a 13lb ham be smoked? Also would anyone like to share a glaze recipe. Oh, how often should I glaze the ham?!?! So glad I found this site