So after a few smoked chickens turning out very well and some PP my dad decided I am in charge of ham for Easter.
Now of course I have never done a ham and after doing a few searches on here for smoked ham I have come to the conclusion that there is two choices for me. Either be safe and do a spiral cut that has been cooked already and just glaze and smoke it. Or go for the long ball and brine my own fresh ham then smoke and glaze it. The fresh one will take more time which is why Im asking now so I can get the ball rolling.
Biggest issue is that I will be serving this for our family Easter at my grandmothers home. She is very "picky" if you want to put it in a nice way about others cooking. And knowing her she will make another ham because mine "just will not be that good" well I want to blow her standard ham away
My question is which way do you guys prefer which has turned out the better ham for you gurus??? I am pretty much split the one would be easier but, the second sounds like fun also. And just to throw a nice monkey wrench in my plans I live a good hour and a half from where this will be going down so I am going to need to cook/smoke this ahead of time and reheat for the meal. Once again I am throwing my self at the will of the Q gurus please help me.