Did a 10 lbs bone-in half ham for Easter. Plain and simple just a paste and some smoke, and a little glaze during the last hour.
Started with a plain half ham. Put a little paste on it and stuck it in a foil pan to catch the drippings and to make clean up a little easier, No sticky glaze all over my grates.
Here it is after 3 hrs on the WSM. Getting ready to put the glaze on. Sorry for the dark pics, my camera stinks.
Here it is after 4 hrs. Took it off the cooker when the IT read 135. Let it rest wrapped in foil while the IT crept up to 145.
All in all came out pretty good. nice and juicy with a sweet smokey flavor from the apple wood I used. Sorry no sliced pics as every one was waiting to eat. Next time I'll do a whole ham and maybe cure it myself. Thanks for looking.