or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Fresh Easter Ham
New Posts  All Forums:Forum Nav:

Fresh Easter Ham

post #1 of 9
Thread Starter 
Couldn't make my mind up for Easter dinner, decided to go with a fresh ham, pretty sure I made the right choice. I'm using the Maple Bourbon recipe from Smoke and Spice. The paste smelled amazing, I let the ham marinate for 2 days. It's been a tough start, raining here in OK this morning, makes tending the fire a challenge.

Qview will follow.
post #2 of 9
Thread Starter 




post #3 of 9
Thread Starter 
2 hrs in. Time to glaze!


post #4 of 9

Looking good so far!

post #5 of 9
Oh boy, that's going to be good!
post #6 of 9
Thread Starter 
5 hours IT 130F going to 145-150F

post #7 of 9
Thread Starter 
Final product almost forgot to post, like usual eating the tasty smoked meat side tracks one.






Not much left after dinner!
post #8 of 9

That looks great and I bet tastes even better!

post #9 of 9
Thread Starter 
Final product almost forgot to post, like usual eating the tasty smoked meat side tracks one.



New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Fresh Easter Ham