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Well, my Easter ham was a partial disaster. Only about 1/3 turned in to ham, the rest was roast pork.

My butcher got me a second raw ham, this time I took the skin off and brined it a couple of days longer (per recommendations of 1/2 day per pound of meat.

Was worried it was going to take a long time to cook, so I put it in my SMO45 at 8:30 PM, at 200 degrees, by 8:00 the following morning it was at 158 degrees.

Wasn't planning on ham for breakfast, so I FTC until 4:30 PM and served for dinner.

Came out quite nice- nicely done throughout, all cured, (no uncured spots) not dry. Very pleased with the results.


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