For the week end after Christmas, with family, I am doing for the first time a country salt cured ham, low and slow, on my new Master Built electric smoker. Cook all night with a touch of hickory smoke. Capture the juices-"brown jelly" part goes into wife's bean pot, along with hock part( whole ham too long for smoker, so have to shorten it).You can't get this from precooked ham/w water added and pre-sliced. My sister/sister-in-law/cousin are bringing other great "stuff". I feel sorry for anyone that doesn't live in the south.
Mike
