Smoked ham is becoming a favorite around here. I have been buying Smithfield cured/uncooked hams and they are tops as far as we are concerned. They are the only ham that you can safely cook to 148 degrees according to Smithfield. The USDA will tell you that Smithfield takes full responsibility for their hams & the USDA recommends that you take uncooked ham to 160 degrees. I buy these hams because they are the most tender juicy hams I have ever eaten. Maybe it's because you can take them to 148 instead of 160. The first one I did I took it to 160, because I didn't read the label & just assumed it had to go to 160. It was a little dry. After reading the label I realized I overcooked it & the next time at 148 it was awesome. I don't recommend anyone doing anything that the USDA does not recommend, but I have smoked several of these with tremendous results taking them to 148. I have taken a photo of the label on the ham so you can see they tell you to take it to 148. Whatever ham or pork or beef product you buy, go buy what the processor's label says as far as cooking temps go. If there is no label go by the USDA guidelines. No one here wants to get anyone sick with their cooking. All that being said lets get on with the ham smoke. First here's a shot of the label on the ham. You can see it clearly states take to 148 IT. Now lets get on with it. Here's a shot of the ham just out of the package: Next I trimmed the skin & most of the fat off: I put a rub on consisting of the following. They were mixed together to a consistency of peanut butter. I didn't really measure anything, just put it together until it tasted good. Rubbed it on the ham after scoring it in a crosshatch pattern. Fired up the WSM, set the BBQ guru at 210 and made a few ABT's & a batch of beans. For the ABT's I just used sharp cheddar & no bacon. Trying to be more healthy. In the pan covered in cheese. The beans were pretty simple. Here's what I put in them. Once again I really don't do too much measuring, and Judy said the beans tasted different again. Well at least I'm not in a rut doing the same thing every time. Here's what went into them. Here they are ready for the smoker. OK it's time to get all the stuff on the smoker. The ham is on the bottom grate and the beans & ABT's are on the top. Next I put all the fat I trimmed off the ham on the top grate above the ham so it bastes it & keeps it nice & moist. Well it's been 3 hours & it's snack time. The ABT's are ready to eat. It's 4 hours now & the beans are done. Gotta have a bowl while we wait for the ham. Well the ham is finally done. Right at 5 hours. I'm gonna rest it on the counter with a foil cover for about an hour. It's cocktail time & We're not ready to eat yet. About 1 hour later Judy's scalloped potatoes are done. These guys are awesome. It's her mothers recipe & they go with ham like PB & jelly. OK it's time to slice the ham. I'm getting hungry! Here's another shot. Ham. scalloped potatoes, & beans. I think it's Easter! Thanks for looking & I hope you enjoyed the show. Remember to look at the label on your ham for cooking instructions & if there is no label always go by the USDA guidelines.