Smoked a Ham Yesterday.
 

I did this yesterday and man it came out awesome. The ham was from the young 70lb hog I shot New Years day so it was about 6 or 7 pounds with the bone in. The first step was to rub the ham in Rib Tickler which is a sweet and spicy mix. I put it in a aluminum pan and on a smokey fire about 175-200 degree and not directly over the fire for one hour.
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At the end of the first hour I removed the ham and added two bottles of WoodChuck hard cider to the pan and cover the pan with aluminum foil. I also opened the vents on the smoker and brought the temp up to 350 and put the ham back on for 3.5 hours. (3 hours was the goal but I got distracted.)
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When I pulled it out after the 3.5 hours this is what it looked like and let me tell you it was tasty. My son proved once more he was the bottomless pit and needless to say there were no leftovers.
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Dang, that looks good! I likes me some roasted dead pig!:D

(woulda got a "looks great" if this was in the recipe section!;))

Looks good Derek!

KAP! Man, that looks good Derek! Curious about the cider.....is it for flavor, tenderness, moisture? (I'm bad about stealing techniques)

Thanks y'all!!!

Ray the cider is for all the above. It adds to the flavor, tenderness and keeps the meat moist all at the same time. When I'm doing beef in a simular manner I use beer but I like my pork a little on the sweet side.....;)

Oh and Dan I can always repost it down there. Not sure what I was doing........:booboo:

Derek, that looks great. I have to go kill me a little piggy now. Bob

I need to kill a pig.
I'll say it looks good.

Yummy! That looks great, Derek! I am gonna have to try that hard cider trick!

Thanks Y'all!!!

Dena I've tried a lot of things over the years and the Hard Cider is the best for pork. ;)