I figured I'd create this thread while the munchkins sleep and I have time to ponder my Thanksgiving plans.
I'm going to attempt to cook a ham this year. My family still has an annual hog butchering where the relatives all gather and process between 10 and 13 hogs. In my early 30's I started curing my own bacon, Canadian bacon, and ham. I've had very good results. However, my ham has always been just smoked and then thinly sliced on a deli slicer. I've never tried the "traditional" baked ham. Then I learn my wife doesn't like salt cured hams. Luckily, the cure I use is more bacon-y. So, I'm going to do a glazed ham for her.
Plan is to do a brown sugar/honey glaze. Right now, the planned mix is brown sugar, honey, Dijon, and some apple cider vinegar. I'll probably use butter and a splash of orange juice. But, I also have some orange infused olive oil (Abingdon olive oil company has some killer options. I use their Persian lime and orange ones a lot. Not affiliated. Just like their product ). So, I'm pondering that.
I'm thinking smoke it on the pellet grill at about 250. Then glaze for the last 30 minutes of the cook.
Anyone doing anything similar?
We normally rabbit hunt on thanksgiving morning. So, I'm hoping to pull all this off while still being able to hunt.