Ham problems

[Hooked on smoke]

Thanks phone guy. I have a few ideas to try next time, lower and slower, try to keep more moisture in smoker, take temps in different places etc. Everything elese I smoked was easy compared to ham. It is just one big chunk of meat. I bet the commerical guys use some steam to finish thiers off.

[Habanero Smoker]

It took me a while to find this thread. This is how I smoke hams (shanks) in the Bradley. They always come out good. You may want to take a look at the whole thread.
http://forum.bradleysmoker.com/index.php?topic=4376.msg39237#msg39237

If you do the whole recipe, I have change the way that I roast it. In the last paragraph, it states to roll the foil back. I now cut the foil off the top and just leaving the foil that lines the pan. Rolling the foil back would create a lot of smoke in the kitchen, because any glaze that was stuck to the foil when you rolled it back would burn quickly.