Now that’s some extensive instructions, have you thought about blogging? 😝

This is the kind of ham we have here, with skin, fat and fishnets so the ham doesn’t dry out while cooking. Though I like mine very overcooked.

I’ll have to play around with it because the smoker is quite small and I need to figure out what temperature it stays at. Thank you for the tips though, I’ll keep you posted on how it goes. Here the main Christmas celebration is on the 24th, I’ll put the ham in the smoker around lunch time and dinner time will be when the ham is ready and willing 😁