Smoked Ham recipe

Note:
Ham is easily dried out. It is highly recommended that you use a spray bottle and spritz the ham with apple juice at least every hour.

Ingredients:
Fresh bone in Ham (Recipe based on approx. 10 lb. ham)
Apple juice
Honey
Brown Sugar (or Splenda brown for low carb.)
Paprika
Sea Salt
Black pepper
Garlic powder
Cayenne pepper (optional)

Rub:
8 Tbs. Brown Sugar (or Splenda for low carb.)
3 Tbs. Sea Salt
1 Tbs. Paprika
1 Tbs. Garlic Powder
1 Tbs. Black pepper
1 tsp. Cayenne pepper (optional)

Injection:
8 oz. Apple Juice (small bottle)
2 Tbs. of rub
2 Tbs. Brown Sugar (or Splenda)
Mix well

Recommended Wood:
Apple

Preparation:
Place a rack in a deep pan.
Place the ham on rack.
Combine all ingredients for injection.
Inject ham with the injection mix. (Highly Recommended)
Combine all ingredients for the rub.
Apply a light coat of honey over the enter ham to help hold the rub.
Apply rub generously over entire ham.
Cover with foil and let stand in the refrigerator for at least 3 hours to overnight.
Remove from refrigerator 1 hour prior to cooking to allow it to reach room temperature.

Smoking:
Preheat the smoker to 275 degrees.
Leave the shoulder on rack in the pan, skin side up and place pan in smoker.
Smoke at 275 degrees for 2 hours.
Very light smoke needed.
Continue to cook at 275 degrees for another 6 hours.
Do not cover unless stall occurs.
WATCH FOR STALL AROUND 150 TO 160 DEGREES.
Internal done temperature 190 to 200 degrees.
Let rest 15 to 20 minutes before carving.