I am smoking my first ham for a party this weekend: help needed

[Substance-P]

Originally Posted by Arm America

Hams are a little tougher to smoke due to the thickness and density of meat.
(just takes longer is all)

Still, a good choice for a smoker.

In the drip pan, I prefer 2-bottles of beer
2-regular cans of coke
1-bottle of Italian salad dressing
1-stick of real butter
and fill remaining with water.
I use a charcoal smoker with hickory chips that have been soaked in water
which give it the smoke flavor.
You may want to add some liquid smoke as mentioned above.
I would agree with the above poster about having plenty of propane,
you will go thru quite a bit.
The heat is about right when the liquid in the drip pan
is doing a light rolling boil.
Regardless of how your cooking, DO NOT let your drip pan run low on liquid.
The rolling boil liquid under the meat is just as important as the heat.
You want both for a tender, moist ham.

Sounds like a good time.

Thanks for the recipe! As much as I hate to see any beer go undrunk, there is something to be said about taking one for the team and ending up with better ham for everyone.