10# picnic ham

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Smoking Fanatic
Original poster
OTBS Member
SMF Premier Member
Nov 12, 2006
Saxton, Pa.
just got the ham on the spit grill temps are about 325 degrees the smoke is hickory, and a light coating of rub and will be sprayed with apple and pineapple juice. as always porn will come
heres some porn as promised

Looking good. Sometimes think I would like a spit. Just sliced the whole ham I smoked yesterday, so mrs. can start warming it slowly for supper.
Ok so now ya'll got me licking the monitor . how long till it shorts out drool driping from bottom . help I thnk I can smell the smoke now hope it's not electrical and it is the food thanks guys for the pics
3 hours in and looking terrific, don't know if i can hold off much longer,the combo apple pineapple juice spritz really laid a nice bark on the outside..here's some more q-pics

Welp here it is it turned out perfect beautiful color, great bark, awsome aroma, exept for one thing, i used a saltless rub which would have been great exept the darn thing ,ham, was so salty it almost made you pucker whew didn't see that one coming. took it off the spit at 160 degrees and tented it for 1/2 hour before slicing. guess the next one i'll have to bath it overnight in plain water in a kind of reverse brine...no sammies from this one gonna use the rest in some ham and bean soup


linescum, glad that ham turned out for ya.. except for the salt issue. Maybe some extra sweet sauce would help. Thanks for posting the pics

Keep Smokin
Gorgeous ham. I have a whole lot of margin notes for my future cooks such as....omit salt, spritz more, less hot sauce.....so don't worry about the salt issue.
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