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Another Christmas Ham thread!

post #1 of 7
Thread Starter 
Yep...I too made the famous " Maple Bourbon Ham" from the Smoke N Spice cookbook. This ham was really, really good! I will definitely make this one again!!

Got my ingredients for the paste/rub together...with a little extra Bourbon for Christmas Eve!

The paste is applied...and into the fridge for the night.

I applied the glaze three times during the last hour. Smoked for about 5 1/2 hours or so at 250°

I had a few onlookers as I was getting ready to carve.

I did not mop the ham during the smoke. I though about it....but I guess I had too much Bourbon the night before!

This is a great way to do a ham....thanks for a all the other threads that inspired me to finally try this!
post #2 of 7
Looks real nice.PDT_Armataz_01_37.gif
post #3 of 7
Looks Great...PDT_Armataz_01_34.gif
post #4 of 7
That looks really great! Any pics of the sliced ham?
post #5 of 7
Nice job. Really looks good. This is my go to reciepe for ham, hands down winner. Glad it worked out for you.
post #6 of 7
That looks great. Congrats on a sucessful smoke!
post #7 of 7
I see why you called it famous cause if it isnt yet it will be once the taste gets out.PDT_Armataz_01_37.gif
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