24 hour ham

We have an annual family gathering of about 30 people. Usually it's hot dogs etc but this year I wanted to make a ham!

So 4kg ham
1 bottle of honey whiskey
2x glazes ( got lazy here )
No seasoning.

Trimmed off the skin, and diamond cut the top. Onto the kamado at 150c for 4 hours on day 1. The skin went into the drip pan underneath with a mix of the whiskey and water. Kept spritizing with whiskey mix every 45 min. Rested overnight.

Day 2, 100c for 3 hours wrapped with glaze on, kept toppings the glaze every 40 min or so. Now my sis in law is asking me to cook hers for Christmas.

Happy Xmas folks.