Recipe - Maple Glazed Ham For Smoker

1 57 pound fullycooked bonein
ham (shank or butt)
1 One half cup Maple syrup
1 teaspoon Ginger
One fourth teaspoon Nutmeg
One half teaspoon Allspice
16 Whole cloves
Pineapple slices, canned
Marachino cherries

Directions: Use a fullycooked whole, shank or butt ham increasing cooking
time for larger whole ham. If a country ham is used, soak it in water or
apple cider (for a sweet flavor) a few hours or overnight to remove some of
the salty taste. Remove thick skin if a strong smoke flavor is desired.
Trim fat leaving no more than 1/2" thick covering.
Score ham. Combine syrup, ginger, nutmeg and allspice. Place ham in a
large dish and baste with syrup mixture. Let the ham stand in syrup for 1
to 2 hours or until it reaches room temperature; baste frequently with
syrup. When ready to smoke, remove ham from dish, stud with cloves and
place on smoker grid. Baste with syrup at least twice while smoking. Before
last hour of smoking, decorate with canned pineapple slices and cherries,
baste again. If using a meat thermometer, fully cooked ham should reach an
internal temperature of 130140 degrees. Make certain the thermometer is
not touching the bone. CHARCOAL: Use 78 lbs. charcoal, 3 quarts hot water,
34 wood sticks and smoke 2 One half to 3 One half hours. ELECTRIC: Use 3 quarts hot
water, 34 wood sticks, and smoke 23 hours. GAS: Use 4 quarts hot water,
34 wood sticks, and smoke 23 hours. Formatted for CompuChef v2.01 by
Jess Poling Submitted By WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On
062295; 0609

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini