Sam's Club had all their Easter delicacies on display this afternoon and one meat case was full of Carver hams. If you are not familiar with these, they are about 4# tops triangular in shape and maybe 2" thick, and a whole muscle. I've never bought one. It's my understanding they are an outside muscle from the rear leg, and they have do have a fat cap. Anyway, has anyone done a second smoke on them? I'm thinking slicing one in half and after 1X or 2X smoking freezing it for ham and beans.
