I combined 1/2 cup of brandy and a 1/2 of brown sugar and a 1/4 teaspoon of cloves blended well and injected into the ham.
I smoked it in my Cajun Injection Smoker at 250 degrees for 5 hours. It turned out so good we couldn't stop eating it.
I started making these last December. I have ended up making one of these at least once a month since then. My daughters each got one these for Valentines. Nothing better than a double smoked ham. I always used hickory for double smoked ham. Really, really good.
Edited by Smokin Vegas - 3/11/12 at 12:21pm