Easter ham on the SmokeFire, any hints?

[Bruno]

Rubbed it up with a little olive oil and Spiceology Honey Mustard and Kozmos Honey Killer Bee.
Looking forward to this.

 

[Lynn Dollar]

I almost bought a spiral cut at the grocer this morning. It was $1.99 a pound. But decided to wait till next Sunday and see if they're on sale. If so, I'll buy one to smoke and one for the freezer.

 

[Bruno]

I almost bought a spiral cut at the grocer this morning. It was $1.99 a pound. But decided to wait till next Sunday and see if they're on sale. If so, I'll buy one to smoke and one for the freezer.

I might try and find another to freeze. Seems like a simple cook and low maintenance.

 

[Bruno]

 

[Kevin L (NKY)]

View attachment 49270View attachment 49271

Look at that crust and smoke ring down in there, oh my looks soooo tasty.

 

[Kevin L (NKY)]

We have one of these that was done in a oven at church lunchen today and that was good just lacking the smoke flavor, hard to go wrong on this cook.
I want pick up a small 2 to 3 pounder.

 

[Bruno]

This was awesome, I’d really like to follow chef Tom’s recipe 100%, wife doesn’t like sweet food, so she says.
Needed a sauce to top it with, but still a huge hit!!

 

[Bruno]

I’m not the greatest plate pic guy. Decided to go with the fine China for this one.

 

[Lynn Dollar]

I agree, Chef Tom has it goin on with this cook .