Happy holiday to all,

After a week of eating a somewhat marginally prepared ham, we're not going
to have ham on this "Ascension day Sunday". We're going to have a ham pizza.

I slow roasted a shank half uncooked ham on the Weber Smokey Mountain at the
lower temperature, using the water pan. I cooked the ham on the upper grate
7 hours At 225-250F. it ended up dry and overcooked. As well, I'm not
certain how much the smoke really adds to the ham taste, other than on its
cut end.

Again, a blessed Ascension Day,

Kent