I have an easier method that everyone just loves. I take one of those store bought, cured, 1/2 hams (I prefere the butt) and smoke it for 4-5 hours at 225. Then I remove it, put it in a pan, do the cross cut thingie, and then baste it with the pinnaple/sugar syrup mix and put it in the oven for about another hour. In other words, my wife and I combined the way we cook ham for an even better result.
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.