This recipe marked two events. The first was .it was served for Christmas dinner 2011 and it also marked the 400th Picture Entry on this site. For Christmas I wanted to try something different after 20 years of turkey or prime rib for Christmas. I wanted this to be not just nay ham, but something special. For that I turned to SERIOUS BARBECUE
for not one, but all three recipes made for this day. Besides the ham, I also made MASHED SWEET POTATOES
. The ham used what Adam Perry Lang called a "Wrapping Sauce" that went on the ham before it was wrapped in aluminum foil. The ham was cooked at 275 indirect heat for about 3:45. It rested for 30 minutes, still wrapped in foil and the was basted with some reserved Wrapping Sauce which was used here as a glaze. The ham went back on the grill uncovered for 20 more minutes to tighten up the glaze. During this period I used apple wood chips in the smoker drawer. The ham rested another 15 minutes and was ready to eat. The flavor was amazing, You could tasted the fresh herbs in the wrapping sauce / glaze and it had picked up some more smoke flavor, while cooking inside the foil had helped the ham be very moist.