Spiral-cut Ham kissed by smoke

As there was a good batch of coals burning when the Christmas Eve turkey reached temp Mary yanked the no-name spiral-cut ham from the frig to give it a little smokey flavor. I added several pecan chucks to the coals. At 5:40 pm with a grate temp probably at 300-325 I put the ham on the indirect side splaying open the spirals. About 6:50 took the ham off and wrapped it in aluminum foil. It had dried out some but had a nice smoked red look to the spiral slices with the edges that had had a fat layer are almost black.

Kissed?  Yup, firmly kissed as the open, thin, slices dried out a bit. But, they had a nice woodsy taste even though chewy.

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