Trimmed the fat and the rind.
Poked holes in a pie pan for the fat.
The fat in the pan which will be placed on the rack above the ham. This will bast the ham as it smokes.
Into the MES with the fat above it.After 30 minutes the AMNPS loaded with half Pitmasters dust and half hickory pellets was added lit on both ends. This was 3 hours in when the ham was probed.
140 degrees and ready to remove.
Time to rest.
The rendered fat is spent. I bet it will make good dog chews.
Then after a little rest it is back into the project fridge for a 24 hour rest before having a date with the slicer.
Total smoke time was 7 hours.