Newbie Easter Ham

"Newbie" tho I am, enthusiastic tho I am.

I believe it hard to under cook a pre-cooked ham, so is the basis for this effort.

7# pre-cooked. Brown-sugar sweetened beer glaze. Cheesey broccali potato casserole because cheese digs the smoke.

I used a bunch of hickory. I am using my first bag of Gordon Food Service (GFS) lump. GFS cust. svc tells me this is Royal Oak. Seems OK, but again, newbie here.



Ham on rack, in roster - pour on choice of beer and I choose Guinness.


Egg at 350, which conveniently enough, is same temp at which to bake the casserole.

Baste every 15 minutes for an hour.


The casserole comes off first -

Hour up - take off, criss-cross cuts and put back on egg. Spoon on glaze - which tastes like Guinness to me.




An hour goes by fast - Viola!






Cheesy casserole did take the smoke. Ham appeared to have a bit of a smoke ring, but how much could it, really, after only 2 hours? Tasted salty. The edge is good.