Old Ham

I realized and remembered today that I had a big pork leg in the fridge brining. It's been there for 8 days, so I got the smoker going with some green cedar. It worked great, low temperature, lots of smoldering, and the cedar went nicely with the cinnamon and bay brine. It was so much though, such a big leg, and me and Chris wanted some for dinner, (the smoker takes so much time) so I just cut off a big chunk from the smoker and baked it in the oven. It worked out very nice and was surprisingly red and bloody. Chris was of the opinion that I hadn't quite reached that pitch perfect tone of ham. Maybe I need to adjust the brine, more mustard and honey. Maybe I need hickory smoke? Well. I'm sure in the morning I'll see it all differently.