Originally Posted by Neil
I did two 15 #er's in the 'dera on Christmas and both came out great. I stuck cloves in each square of the scoring and sprayed with leftover injection marinade. I also glazed it once the internal temps hit 125*. I was able to maintain pit temps of 225-250 throughout the cook and they were both done within 15 minutes of eachother. Total cook time was 5 hours. I started cooking hams this way last year and will never cook anorther one any other way again.
Neil, did you use essentially the injection formula in the 'double-smoked ham' recipe posted here several times ( butter pecan extract one ) ? My result was good, but subtle, so I'm guessing that lots of different injections will do well.