I've checked a few recipes, but I think I'm going to keep it simple.
I have a cooked hame (about 15 pounds).
I'm going to give it a bit of a rub of dry mustard, brown sugar, and a dash of pepper.
I plan on putting it in the rack with a drip tray, and the temp at about 250, with apple wood chippies. I figure about 5 hours or until the internal is about 180.
Comments, questions? threats?