I did an $.80 lb butt ham. cut off the meat around the Altch bone or as much as I could, above the joint. Remove the bone and socket leaving the ball. This is where The spiral slicing starts. I use the trimed ham for beans, omelets,and grilled sammies, reserving the bone for soup.
Now I have about a 4" of 3/16" thick sliced ham about the size of a large pizza to infuse some cherry smoke and a citrus syrup shell over. I am thinking of using "Old Fashioned syrup
I bag the ham and soak in a mixture of fresh pear. orange and pineapple juices for a few hours. I make a foil ring or two so the ham stands upright on the joint end and put it on the smoker at about 175, squirting often with the leftover juice.
I make a glaze using the juice, honey and brown sugar and brown sugar. Make two bowls one thin and one with a honey consistency that I toss in the fridge. When the ham hits about 125 I start with the thin glaze (pan underneath) and start kicking the air up tp bring the fire to 225. I use the thick glaze now lifting the slices slightly letting the glaze melt in to the ham. I do that until the edges crisp up. I pull the ham at 135-140, wrap it in foil with the pan drippings poured over the ham. It goes into a cooler or a pile of towels for about a half hour. It's always a hit.
I also buy a black forest deli hams that I spike with cloves, let sit overnight, and slow smoke for hours covered lightly to stop from turning black. After resting I break out the slicer and slice it as thin as possible and bag it up. I get about 10- 1lb bags but they don't last.
