For Easter we did a brunch for 170 at the Petaluma Golf and Country Club. I got in some beautiful fresh hams. These were the steamship cut, that comes raw (as opposed to cured and smoked) with the leg bones in it. It's impressive looking.
I took each ham and rubbed it with brown sugar and salt – just enough to season it and then smoked them over hickory for 10 hours. Wow! the place smelled great when I arrived at 5 am. From there I made a glaze of brown sugar, cloves and honey. Baked them for 2 hours till the internal temperature reached 185.
They were incredible. A bit of a twist on your traditional Easter ham. But I plan to see them again.