I mostly followed John3198's recipe for the Maple Bourbon ham. I didn't have any Bourbon, so I used Capt. Morgans. I also didn't use the mop sauce. At 2 hours I just poured some maple syrup over the ham. I also only smoked it for 4 hours at 215-225. It came out quite well. Juicy, tender, with a nice smoke flavor. I also did a fattie, but will post that in the fattie section. Here's how she looked just out of the smoker.
I smoke & Judy slices. What a team, Huh!
We bagged up most of the ham in foodsaver bags for freezing, but left out a plate full for sammies the next couple of days.
Thank you all for looking. Hope you enjoyed it! Here's the link to the fattie: