He rubbed the ham with honey and powdered cloves, and the flavor was great. Now, here's the bad news: I thought I had this man trained, but I was wrong. I asked him if it was a fresh ham, how much it weighed, internal temp, cook temp and cook time. I always ask that, every time he smokes anything. The answer was, "Fresh, I don't know, I forgot to use the thermometer, 225 degrees, and 12 hours." And I was just thinking that I had him all whipped into shape.
Donna