[TideRollsInVa]

	Quote:	bayoutider
	The real show stopper was the spiral sliced ham that was smoked on the big green egg using apple wood chunks. The smoke penetrated into the ham and it was delicious. As soon as it came off the pit a brown sugar bourbon glaze was poured over the outside and allowed to sit till it set. Very simple glaze, a cup of brown sugar, about a quarter cup of light corn syrup and a shot of bourbon all in a sauce pan stirring till the sugars dissolve. Add a little water by the spoon full if needed, I added two teaspoons. The ham was amazing and simple.

Tell me more about the BGE Smoked Ham; weight, was it already spiral cut, Cooking Temperture, duration or internal temp?

This sounds ideal to have for our annual open house on the 13th.