Ok, folks. Here is my first attempt a qview, so hope it works...... Last night we did a Mable Bourbon Ham. The recipe is from "Smoke and Spice" by Cheryl and Bill Jamison. I have been making this for a few years now, so thought I would share it with you folks. You start with your basic grocery store precooked ham. The rest is majic. The best thing about this ham was that a couple of friends of mine called right after I took it off the smoker and asked if they could stop by to watch the rest of Monday Night Football last night. Were they suprised when I laid a couple of plates of this baby on them for game snacks!!! Also - this smoke was a test of my new Hasty Bake Legacy. This is basically a charcoal grill but claims to have smoking capability. Jeff will know these - they have been made in Tulsa for 60 years and have a kind of cult following there. My family has used them for 50 years. Thier claim to fame, besides being built like a tank, is that the fire bed can be raised and lowered easily by an external crank to control the heat. Up for searing steaks, down for baking and with a heat deflector for smoking. My benchmarks for smokers are an ECB which was replaced several years ago by an offset vertical Brinkman. I really liked it, but the box lid has rusted through amd the rest of the fire box is pretty sorry. Other than not having the capacity of the vertical Brinkman, I think the Hasty Bake does a great smoke. Certinaly comparabile in flavor to the Brinkman and easier to controll the temps. More later.......doing ABT's and Eggs (yeah eggs) tonight. Fatty tomorrrow I hope.