Happy Easter! (Belated)

Chris did a fantastic ham in the smoker.  We took a fully cooked, spiral cut ham from the store, and put dry rub all over it, and popped it in the smoker with apple wood for about 3 hours.  So we basically "double smoked" it for an extra kick of smokiness.  Paired with our hash brown casserole and some fresh green beans, it was exceptional!