Ok ladies, here ya go. Been pressure washing my house since yesterday morning, so I am behind getting this done
Pulled out of the brine today. Soaked in water for a couple hours to leach out some salt.
Rubbed down with Everglades Heat, and Tony Cacherie's creole
Made a honey mustard glaze that I rubbed on when it hit the smoker
-honey
-yellow mustard
-everglades seasoning
-minced garlic(just the liquid out of the jar)
-liquid smoke
-lemon juice
On the smoker at 225deg. Will stay on there till later this afternoon, then Ill pop it in oven to finish till I hit 155-160deg internally
Crappy cell picture. Ill take better ones later
:bbq :bbq 
I freakin amaze myself.
This is by far, better than any store bought ham you can buy, that you got no idea what the hell was injected into it
I have this recipe down pat now. Its got a perfect balance of sweet and salty. Got good spicy flavor, tangy with the mustard, and the honey balances it all out. Perfect amount of smoke. My wife doesn't care for smoked food, and she said it was right on
Here it is out of the smoker(yesterday), going in oven to finish
After it hit 155, I pulled it out and wrapped in foil, set on counter. Had to sample a slice last nite
Got in today from work, sliced up and vacuum sealed for the freezer. Yall have got to try this on your own. I swear it is easy as hell to do and you will never buy sandwich meat again. I would not be ashamed to serve this for a fancy dinner
