Trial Run - Christmas Ham

I was inspried by @Griffin again with his smoked ham method on his blog.  I had some Crown Royal Maple at the house and wanted to incorporate that into the ham in some way.  So I did was the internet was created for and used a recipe from Egret and his world famous ham!

I started with a bone-in spiral cut pre-cooked ham.  It was just over 9.5 lbs and was just under $40 at Publix.

First time trying to inject anything so I wasn't sure how well it would turn out.  Here is a picture of the ham just after I injected it with maple syrup.

I made the paste from Egret's recipe substituting the regular whiskey with my Maple Crown Royal and took a quick (and terrible) picture:

Now for the ham after the paste was applied:

I had the Egg at 225 with some apple and cherry chunks:

I normally don't open the Egg during a cook but wanted to see how it was looking and to get a picture (about 3/4 done):

and the finished product!!!

Now I've been used to eating slices of deli ham for lunches and Honey Baked Ham Company for Christmas for a VERY long time so I've never really been in love with a "traditional" ham.  I've got to admit that this ham might have changed my mind.  The meat was moist, tender and full of flavor.  

I found that 2 tbsp of fresh ground pepper in the paste to be too much heat for the folk around here.  I'll probably pull back on that a bit and add something else to even it out.  With that said, it was still really delicious and gobbled up quickly by the crowd.

Thanks to @Griffin and Egret for the motivation and recipe!

Feel free to let me know what ya'll think!