I bought a 14# boneless ham for Christmas to be served at the wife's grandmother's Christmas Day. Looked good when I opened it up, smelled like ham, but the taste was, well, just plain old ham...
I had started 12 pounds of bacon an hour or so earlier in the large smoker and decided to stick the ham in there as well. The temp in the smoker was around 50 degrees and I left the ham in there for just over 4 hours. Not a lot of difference well into the center, but the wife agrees that it smells more like a ham should! :biggrin:
It's also a lot prettier now with some decent color on it...
I had started 12 pounds of bacon an hour or so earlier in the large smoker and decided to stick the ham in there as well. The temp in the smoker was around 50 degrees and I left the ham in there for just over 4 hours. Not a lot of difference well into the center, but the wife agrees that it smells more like a ham should! :biggrin:
It's also a lot prettier now with some decent color on it...