 Y'all welcome back to the firewater cooking channel. I'm Darren and today It's the day before Thanksgiving and I cooked a whole bunch of turkeys in the last couple weeks for my videos for the channel And I don't feel like making a turkey for Thanksgiving. So a family requested me to do a ham So that's what I've got. I'm gonna actually do a ham today and I'm gonna prep it today and we're gonna finish it tomorrow All right guys, I got my ham here and it's right at almost eight pound ham it's let me see here what it's Hey, it's 7.88 pounds, so it's really close to eight pounds It's a semi boneless From the supermarket here Publix and what I'm gonna do with it I'm gonna score today. I'm gonna go ahead and take it out of the package I'm gonna score it and I'm gonna use some of the run-and-wild apple seasoning that I just got It's a new with them and I'm gonna season on the outside and then we're gonna go ahead and throw it in a vacuum seal bag and Tomorrow we'll throw it in the sous vide for about four hours before we throw it on the smoker So I'm gonna go ahead and get this out of the package right out of the package now this Ham is fully cooked already and it is pre-smoked but what we're gonna do with it is we're going to pretty much just be heating it up in the sous vide and You know getting it heated up to temp and then we're gonna throw it on the smoker on the pit barrel junior Cooker there and we are going to get some more smoke to it. So it'd be a double smoked Apple ham we're gonna glaze it with some apple glaze. I'm gonna make apple juice Apple cider vinegar some brown sugar honey a couple other spices and seasonings that I'm gonna put down in the description below And we're gonna baste it when it's about almost done in the pit barrel cooker So right now what I'm gonna do is I'm gonna go ahead and just start Scoring it. I want to open it up some so we can get more of the rub down deep inside the Ham also when we start glazing it that glint that glaze will get down deep So what I'm gonna do is this pretty much take my knife just kind of go in It's deep but you know not too deep just about you know half eighth of an inch to a half an inch and just kind of Go around like that But a half an inch or so apart maybe an inch Just kind of start back up here at the top So to get around that bone Just kind of find your line just stay on the same line It's just about an inch or so. It doesn't have to be perfect It said all we're really trying to do is Get some more surface area for that glaze and the rub to stick to Once we get it on the smoker I'm gonna go one way And I'm gonna do like a diamond shaped pattern crisscross Kind of open it up that way it'll look kind of Pretty when we take it out of the smoker and get ready guys. I folded up my Zipped by vacuum bag here so that the rub doesn't get all over the edges and make it hard to seal it up I'm just gonna go ahead Slide it right in and it's showing you here That expandable bag makes this a lot easier And that's it now. I'm gonna go ahead and seal it up And then we'll see you guys tomorrow when I go to throw this in the sous vide container About 12 minutes. I dumped that in there right on top of the charcoal basket I'm gonna be using the grate today I don't want to hang it because I want to be able to baste it so I am I did put the grate in and I'm also putting a probe on there so I can monitor the temperature And I put these in to help regulate the temperature So we're gonna get this should take it about 15 or 20 minutes to get up to temp and that way the ham will be ready to go on and And Let that go. I am going to be running a probe in both the pit and In the food so I want the ham to get up to about 140 not much more than that So, all right. I'll see you all my ham out of the sous vide I'm gonna put just a little bit more of the running wild apple rub on there It's a brand new from running wild I'm just gonna put this a little bit more on and then I got my pit barrel is up to just over 250 right now And it'll probably top out around 300 or so So it's okay to throw this on because all we're doing is really getting some smoke to it Crispen it up so we can glaze it. So that's all just a little bit more So we can get some more of this Apple rub on there. I put some apple wood in the pit barrel 138 And the pit barrel is right at 244. I think I'm ready to pull this off. I don't really need to hit 140 Just 140 was kind of my guideline But I'm gonna go ahead and pull this off because we're getting ready to eat The ham is looking great. I Highly recommend when you guys Have to pick up any hot meat or food like this that you use Some liners under your black gloves Just pro tip it will help you Be able to pull this stuff off So I'm gonna go ahead and get this off and put it on my pan and see you guys inside guys I got it all done here. One of the things I'm gonna I'm gonna cut a piece off of this ham Just so you guys can see that said it was pre-cooked pre-smoked. But all we're really doing Getting that nice glaze on there. So there you go Happy Thanksgiving guys Gonna take me a taste test nice and tender and juicy you taste that applewood and all the Apple cider apple vinegar Mmm that apple rub came out really well, too Tastes great. Happy Thanksgiving guys. Thanks for watching. Make sure you subscribe like this video follow us on Facebook and Instagram Hope you all had a great Thanksgiving. I'm gonna go ahead and cut this up And we're gonna have our Thanksgiving dinner. Thanks for watching. Thanks for following