I've volunteered to provide the ham at a December feed we're putting on. Been reading the feedback on Egret's recipe for Maple-Burbon Ham in the BGE cook book. Anyone in here have any experience with it? Some use those already spiral cut hams, which I must say are pretty good even if served as is. Is this recipe worth the time it takes to smoke the ham?...and I need to privide 30 to 35 servings. How big a ham would that be?
Tanks in advance for any suggestions.