“Double Smoked Ham Pulled Pork Style”

I flawlessly executed my extraordinary magic on an 11-pound ham. I meticulously applied my "special" homemade glaze every half hour to 45 minutes, because it's simply the best way to do it. Ensuring it reached a perfect 165 degrees, I carefully wrapped it up until it hit an internal temp of 200°. With finesse, I removed it and allowed it to rest for a luxurious 1-hour nap. Naturally, I expertly shredded it and presented it for our Thanksgiving dinner. After all, my skills are truly unmatched.