Easter Ham???

Always post a link to another post, that way we don't have to go searching (you know how we hate searching).

Would it be this one? If it is, he has a glaze in there too.

Smoking Duffey's Easter Ham

Hear is what I did 2 weeks ago for my daughter's baby shower. Beatiful ham for a beautiful daughter. Cook's Ham butt portion bone in.
Ham Glaze
1 can cherry pie filling
1 cup orange juice
1 cup dark brown sugar or turbinado sugar
1/2 teaspoon ginger
1/2 teaspoon cinnamon

basted ham with some of the glaze.
Smoked @ 200 for about 2 hours internal temp. 120. I put the ham in a shallow pan and Reglazed 4 times at about 15 minute interavals
After the 4th reglaze I cranked it up to 300 and internal temp 145. Removed and let rest about an hour. Carved out 3 or 4 big chunks off the bone then used my slicer and cut really thin slices. Served with dijon and some reserved cherry glaze. Was very pretty and very good.

Smokin,
Thanks!!! I would have been more than happy but I'm still LEARNING. Hint,Hint< I don't know how?

Ranger, that does look nice. Anyone else? It is for my stupid buddies Ma. Trust me we always call each other stupid and laugh. His mom has been REAL good to me.

One tip for reheating hams, it seems to improve them when I do this.

Because they are already cooked and WILL dry out, I like to put them in a shallow pan. Sometimes I'll add liquid (coke is a favorite) and it really helps. I just take them to 145, pull and chow down.

The sprial hams really seem to do well with this. I'm normally not a foil or pan guy, but for this type of ham, it works for us.