Thanks everyone! The meal was great. My wife & daughter made the sides: Mashed potatoes, glazed carrots & cauliflower with cheese sauce. I ate way too much!
What did you use to get the color on that ham?
If you mean the bark: First, the color you're seeing is mainly from that picnic ham being double smoked; I smoked it over the weekend after curing it, then it got smoke-roasted on the MAK for this cook. The Brown sugar in the brine cure really gives it a deep colored bark without it tasting burnt.
I waited until it hit an I.T. of 145°, then started glazing it with a brown sugar & pineapple juice glaze. It caramelized very nicely without burning.
If you mean the pink color of the meat: It was cured, like a ham, before smoking:
A Couple of Old School Picnic Hams
