Love me some Ham

Double smoked spiral ham on the Searwood XL today. Used dijon mustard as a binder. Then covered in MC Honey Hog Bacon and Kosmo Honey Killer Bee. On the grill at 275 for what seemed like forever til I had an internal temp of 140 degrees. Glazed with a maple syrup/butter/honey/brown sugar diabeetus concoction I whipped up. Was delicious and can’t wait to make some ham bone soup from the bone.