Just one pic here of the final product. Pre-cooked half ham, butt portion, bone-in. I used Dr. Chicken's Ham Glaze. It was murder. In the pan, I was afraid the coffee flavor was too dominant. I went with it anyway. On the ham, I couldn't pick it out, but I think it offset the sweetness of the glaze, and added a definite richness to it. I doubled the maple syrup, and also added a small amount of pineapple juice to thin the glaze out a tad. The OJ and vinegar really added a nice tanginess. I glazed twice, beginning at 120F, and again at around 130F, internal temp.
½ cup brown sugar
¼ cup maple syrup (use dark grade B real maple syrup if available)(dark grade B has more flavor than grade A)
¼ cup honey
2 Tbsp cider vinegar
1 – 2 Tbsp Worcestershire sauce
2 Tbsp instant coffee granules (use a good brand because it makes a difference)
1 Tbsp dry ground mustard
2 Tbsp orange juice concentrate (a good brand provides better flavor)
This was my first chance to run the "Savannah Stoker" controller in my Traeger 075. I used it straight out of the box. No auto tune. No firebricks. Ambient air temp was 36F. I smoked the ham at 325F for about 4 hours to an internal temp of 140F. The Savannah Stoker did not drift more than 5 degrees either way from the set temp, and was seldom beyond 3 degrees either way. This was the best ham I've ever had, and provided several ham and egg breakfasts, not to mention ham and sweet pickle sandwiches.
And now the pic.