Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea 5-7 lb fully-cooked 1/2 t Allspice
-bone-in ham (shank or butt) 16 ea Whole cloves
1 1/2 c Maple syrup Pineapple slices, canned
1 t Ginger Marachino cherries
1/4 t Nutmeg

Directions: Use a fully-cooked 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
130-140 degrees. Make certain the thermometer is not touching the
bone. CHARCOAL: Use 7-8 lbs. charcoal, 3 quarts hot water, 3-4 wood
sticks and smoke 2 1/2 to 3 1/2 hours. ELECTRIC: Use 3 quarts hot
water, 3-4 wood sticks, and smoke 2-3 hours. GAS: Use 4 quarts hot
water, 3-4 wood sticks, and smoke 2-3 hours.

Formatted for Compu-Chef v2.01 by Jess Poling

Calories per serving: Number of Servings: 1 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By JESS POLING On 12-18-94

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