Two weeks ago, before the massive-assive rush to gather up all the good food, I bought an entire brined ham, frozen.
I put it in the coals about eight AM after a monster burn-down of a predawn fire. After about ten minutes, pulled it out and wrapped it in cedar plank, suspended it above the heat and covered the whole affair with more cedar planks.
It took four hours to cook and I had to control the cedar planking from excessive oxygen intake, several times, but the result was amazing. We will have slow smoked ham for a good while!