 Good morning everyone, Merry Christmas Felicia Navidad and Mele Kalikimaka and all that stuff Hope everyone's having a great day so far and I know it's early but by the time you see this I won't so hope you had a great day I'm gonna put some charcoal in this grill. I want to let it get burned down to some coals I've got a piece of wood on there. I got another piece of wood If I need it for later, it's going to take about three to three and a half hours I'm just going to smoke this ham. You know hams, it's not that hard to do They're pre-cooked so I mean just got to get an internal temperature of 130 to 135 ish You don't want to dry out though So let's go ahead and let's put some charcoal in this grill. Let's get it fired up Okay guys, one of the things about filming outside, we got dogs barking Sounds like we got vacuum cleaner running over there somewhere So anyway, sorry about that. Let's get this in here We'll use about half this bag to start with. Get it all heated up nice Then we'll spread the coals out. We'll get the ham on Then I don't think I'm going to glaze the ham this time because of sugar reasons You know in the family so I'm just going to put the ham in here I'm going to smoke it. Here we go This stuff lights so easy guys I'll show you what I'm using here in a minute if you didn't see it I'm using this stuff here. It's cheap and lights right up Okay, so let's go get the ham ready Okay guys, I've got an assistant over here Raise this up Merry Christmas mama Merry Christmas everyone Sit this down there So I can just slide this over That sucker's heavy Yup, it's heavy That's going to be okay Almost 14 pounds, 13.88 So I want to make sure we have plenty All right, we'll see you in about an hour An hour and a half There's monkey, let's get monkey over here for you Look at her all pretty Aw, thanks Yeah Merry Christmas mama Yeah Say that No Say it for the, it's Christmas Say it again Merry Christmas Merry Christmas So is she just a Merry Christmas to all our Hawaiian friends Yup Okay guys, we're sitting on about 3.45 ish I did come out and I turned it over once Added some more charcoal Ooh, look at that We got some juices starting here Closer back up Let it go for another hour It's been about an hour and It's been about an hour and 25 minutes This is going to take about 3.5 hours You want to go about 15 minutes per pound A lot of people will tell you 20 minutes That doesn't really matter as long As the internal temperature of that ham Is around 130, 135 Because remember, this is a pre-cooked ham So really all you're doing is heating it up But I wanted to get that smoky flavor Take one more gander at it There we go Yes And my next video You'll get to see all my stuff I got for Christmas Monkey and her mom always know what to get And it's amazing So anyway, there we go I got to go and make some noodles I already have a video of that So I'm not going to show that So monkey's going to help me with the noodles So we'll come back out a little bit And check on this See every time you raise that You got to be careful it's going to drop down But it'll slowly come back up Okay guys, it's been about 2 hours 45 minutes Ooh, it's looking nice I did scrape some of the coals up under there You can see it's starting to split So what I'm going to do is I'm going to make some mustard sauce And put over this And I'll let it cook About another 45 minutes And then I'll take it in and let it rest You can see the juices They aren't split open Good It's getting there guys Okay guys, so I think it's worth mentioning You can do this with a spiral ham But remember That spiral that's already cut So if you do a spiral You have to kind of babysit it Because if you don't There's nothing to hold the juices in Juices are going to come out And they're just going to lay in the pan And it's going to dry out on you So you got to be out here Every 10 to 15 minutes No more Based on that ham, okay So that way if you You know If you want a spiral Yes, you can smoke it You just got to babysit it Because like I said All the juices come out Well you got to keep them juices in So you have to put them back in Now the ham we used was not spiral cut So you know it still had It's run or it's skin on it To hold the juices in Also I used a 12 pound bag Of Hell you guys can't see anything I used a 12 pound bag of charcoal What I did was I used about half When we started And about halfway through About an hour and a half I put the I scooted the coals over underneath The ham And then I put the other half in Let it If you do it that way Just make sure your ham Don't get too hot by them flames Because what I would normally do Which I don't have is What I call a chimney We call them chimneys in Ohio You can put your Your charcoal in And you light it And it gets hot And it's ready Then all you got to do is dump it in But if you're careful You can do it the way I did it But I used Like I said Approximately six pounds to start And then once them start burning down You slide them under the ham And then you put your other About six pounds beside it Depending on the size of your ham too But you know like I said That's pretty big ham It's almost Might as well say 14 pounds So I just thought that was worth mentioning So keep that in mind If you're going to smoke a spiral ham There it is I'm going to take it off of here And I'm going to take it in And once my stuffing gets done I'll put this into the oven Just to reheat it a little bit But it does It is 128 degrees inside now So that's pretty much done And uh Yeah I'll show you one more When we're cutting into it But I'm going to Like I said I'll leave it out here for a little longer Then once my stuffing's done Then I'll put that back in the oven Just to make sure It's going to heat up a little bit more I might not have to So I think it should be alright though But I'll show you When we cut into it Besides I want to get the pan drippings out of here And make some gravy Okay guys So I started cutting Almost forgot to turn you on But this is the ham That we smoked Look at that Oh Isn't that nice Yes Get around that bone there This is a bone in ham too So It looks juicy And pink and good All right Monkey, we need to throw a piece of this Mm-hmm This one for you Is it hot? Mm-hmm It's really hot How is it? It's hot How is it? Very good It's hot, yeah I know It's really good Oh Can you taste the smoke? Mm-hmm Yeah Oh yeah Isn't that good? Mm-hmm Did a great job Thank you Okay guys so There you go Merry Christmas everyone And that's how you smoke the ham So real easy Put it in Check it every hour or so Based it in between times Good to go All right Merry Christmas everybody Merry Christmas everyone Bye guys Merry Christmas Shay Bird, Mr. Man of Legend Gone for now, Monk Make sure she's out for now you guys Bye Bye