I was given a ham by a coworker and told to smoke it and bring it in to work. I said no problem, I have done plenty of hams. So he brings it to work and here is what I was given
So it's a 16lb boneless, skinless ham. This is made for slicing and buying at the deli counter not what I would usually buy to smoke
So what to do now? Inject,smoke and glaze as usual? We have this ham a lot at work and it is very juicy as is.
With no skin the injecting might be interesting and will the glaze stick?
One of you guys/gals must have experience with this style of ham for the smoker.
What would you do?