Maple Bourbon Ham w/Q-view

[SmokinAl]

I mostly followed John3198's recipe for the Maple Bourbon ham. I didn't have any Bourbon, so I used Capt. Morgans. I also didn't use the mop sauce. At 2 hours I just poured some maple syrup over the ham. I also only smoked it for 4 hours at 215-225. It came out quite well. Juicy, tender, with a nice smoke flavor. I also did a fattie, but will post that in the fattie section. Here's how she looked just out of the smoker.

I smoke & Judy slices. What a team, Huh!   

We bagged up most of the ham in foodsaver bags for freezing, but left out a plate full for sammies the next couple of days.

Thank you all for looking. Hope you enjoyed it! Here's the link to the fattie: 

http://www.smokingmeatforums.com/fo...-provolone-spinach-fattie-w-qview#post_583403

 

[beer-b-q]

That is one fine looking ham Al...  I like the Capt. Morgan idea instead of Bourbon...

 

[Bearcarver]

Great job Al !

Judy obviously doesn't want any of your fingers mixed in with her sammie meat!

Bear

 

[rdknb]

That looks very good.  Did you save me a sandwich lol

 

[rbranstner]

Was this a totally raw ham that you brined and everything or was it a precooked/smoked ham that you would buy at the store and heat up?

 

[realtorterry]

that looks awesome Al. Makes me want to thaw some right now!!

 

[SmokinAl]

It was pre-cooked, but not smoked. So I didn't have to worry about internal meat temp. I just added smoke flavor to it.

Was this a totally raw ham that you brined and everything or was it a precooked/smoked ham that you would buy at the store and heat up?