The ham turned out pretty darn good! We had it in the smoker for about two hours (inside temp was about 37 degrees at that point) then a couple more hours in the oven. I turned off the oven at 79 degrees and let the ham rest for about an hour before cutting into it. I was surprised how much smoke flavour it had from only two hours in the smoker, but it did mellow out by the next day. All in all, it was a good choice to put in the smoker.
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