My contribution to this year's Thanksgiving celebration at my Son's house is Ham. He's providing a 30 lb Gobbler!! I can't wait to see that beast
... As in the past I have found that Traditional Bone-In Hams are the only way to go in the MAK. Spiral cut hams are great but they tend to dry out. Ham is smoking right now with Hickory for 1½ hours. IT started at 37ºF.
Since this is a "Ready-To-Eat" Ham it means that it's been fully cooked and all I need to do is heat the ham to an IT of 140ºF. The directions call for 15 to 20 minutes per pound at 325ºF until ham is heated through. Should be done around 1 PM PST. I'll double wrap it in foil, towel, cooler and transport it to my Son's house 2 miles away
... Finished photos to follow
