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Easter Ham

Discussion in 'The Smokehouse' started by JRSDWS, Apr 6, 2015.

  1. JRSDWS

    JRSDWS

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    This tasty ham was our Easter dinner. It was a cured ham so I put some smoke to it for a little over an hour then finished it at 230° bringing internal temp to 155°. It was rubbed down with a light coating of yellow mustard and then covered lightly with brown sugar to create a glaze. It turned out great.

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    JRSDWS, Apr 6, 2015
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    milleo, OhioStihl, eatonpcat and 4 others like this.
  2. Well Seasoned

    Well Seasoned Administrator

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    Looks delicious!
     
    Well Seasoned, Apr 6, 2015
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  3. Chvymn99

    Chvymn99 Moderator

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    :drool: .... Oh yea that looks good.
     
    Chvymn99, Apr 6, 2015
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