This isnt smoking, but i guess its still ok to post ?
I baked a christmas ham about one week ago, this is a 9lb ham without the bone. It took allmost nine hours to get ready, used low temp at a 90c.
Small ham, but the ratio in meat&grease was good!
Brushed with honey after few hours.
After six hours the skin was starting to loosen so i took it off and
brushed more honey on top. I allso added the pineapple rings and cherrys (sorry no pics of this part).
About 2 1/2h later the ham is ready, just letting it smooth for a 30 minutes before cutting.
Took it out when the inner temperature hit 73c.
First portion and liking it a lot, this was the first ham in years!
Just finished the ham today, after fast oven roast at 200c it was much
better than one week ago, very greasy.
Made also sandwiches with oak smoked irish cheddar.
Edited by Savupoika - 12/8/12 at 11:12am