It started with this. The smoker. I have been asking Jay to smoke a ham for while. This weekend he cooked a rack of ribs and a beer-butt chicken (yes people in Oklahoma stick a can of beer in a chicken's rear sometimes when they cook them). They were great, but I still wanted my ham. So Sunday he decided to finally do it. This is the ham all wrapped up in the smoker. It smoked for about 10 hours at a very low 175 degrees. Then it was time for the glaze.
A little liquid smoke, some worcestershire sauce, honey, and brown sugar, and a cup of the dripping out of the pan the ham was cooking in.