First off, Happy New Year!

I stayed sober for this, so that's saying something. Anyway, the ham still wasn't quite finished after 13 hours on the smoker and that's around the time that my Weber remote thermometer decided to say "fuck you" and stop working. I think it might've gotten too cold.

So, I brought everything inside and decided to finish it in the oven. Right around the time that the oven finished heating up, the thermometer starter working. It's not quite finished, but I think it looks pretty good so far. Smells great too. It had taken on enough smoke anyway, so finishing it in the oven won't hurt things. My only real worry is that maybe the brine didn't penetrate all the way and it might be gray in the middle. I'll find out tomorrow.