We had two hams that had been in the cure 11 days and needed to be smoked today. Phil ran to town because he can't live without a Sunday paper (we tried having them delivered once, they sent them on Mondays) and I wrestled the smoker through the house and out the back door. ( I had to stop in the kitchen as I had scared Hippo half to death and he was trying to claw through the window.). Here are what the hams looked like when they went in. I wish I had a way to weigh them. I would love to know how much they weighed. It was a good bit, I can tell you that. The smoker was set on 225 F and left to..smoke.
We had this and some canned potatoes that Phil made into our favorite fried potatoes with garlic and thyme.