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Unread 11-27-2012, 12:22 PM   #5
On the road to being a farker
Join Date: 10-20-12
Location: Hartwell, GA
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Hickory is very good on hams, we did one the day after Thanksgiving and it was wonderful! You might also want to try throwing a chunk of apple in there with the hickory.

The glaze we used was Honey & Pralines, we made sure to get plenty between the slices and stood it on the cut end. I would take it off around 130 internal, 140 is good but I find the outside 1/8 inch almost to tough to eat at this temp.
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