Safeway had a sale on half hams about a month ago. We grabbed a big'n and threw it in the freezer (while trying to duck and slam the door as fast as possible! 
). We hauled it out and cut a slice off to cook for dinner late last week.
Well I have to say that the closest thing to "smoke" this ham had ever been near was the no smoking sign in the processing plant!
Grrrrrr - but at 79 cents a pound I wasn't going to [censored] too bad.
Yesterday I grabbed the ham and rubbed it down with a rib rub I had made, wrapped it in cheesecloth, and put it in the smoker along with a couple nice fat pork shanks (with a Cajun rub on them), and a chunk of pork loin cured for Canadian bacon. I soaked the cheesecloth on the ham with root beer (in a spray bottle) and frequently re-squirted the ham and the rest of the goodies. We smoked everything really slowly for about 5 hours.
All I can say is that the ham must taste like hams used to taste! I'm going to keep my eyes open for another one of those again - for smoker fodder.
). We hauled it out and cut a slice off to cook for dinner late last week.Well I have to say that the closest thing to "smoke" this ham had ever been near was the no smoking sign in the processing plant!
Grrrrrr - but at 79 cents a pound I wasn't going to [censored] too bad.Yesterday I grabbed the ham and rubbed it down with a rib rub I had made, wrapped it in cheesecloth, and put it in the smoker along with a couple nice fat pork shanks (with a Cajun rub on them), and a chunk of pork loin cured for Canadian bacon. I soaked the cheesecloth on the ham with root beer (in a spray bottle) and frequently re-squirted the ham and the rest of the goodies. We smoked everything really slowly for about 5 hours.
All I can say is that the ham must taste like hams used to taste! I'm going to keep my eyes open for another one of those again - for smoker fodder.
You only live once . . . but if you do it right once should be enough! 
