The craft of smoking meat is rarely given the attention and due that it truly deserves. All too frequently lumped together with curing or simply barbecuing, smoking is an art form that transforms any piece of meat into a culinary experience. Smoke affects different meats in different ways, just like different kinds of wood create different smoke. All of these details make for a unique outcome, a unique product of countless variables. On this occasion, House of Smoke has used a three pound Wild Boar Ham as their base, a maple brown sugar marinade for extra flavor and tenderness, and Kentucky White Hickory for an incomparable smoke. This ham makes a beautiful center piece at any family gathering; it’s a versatile piece with classic appeal that makes it a favorite of experienced smokers and those who are new to the preparation alike. Exploring the bark, the smoke ring, and the tender meat inside turns into an adventure as no two bites give the exact same flavor, but always a smile.