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Barbecued Ham Or Shoulder

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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

Fresh shoulders or hams
1 1/4 c Ketchup
2/3 c Salad oil
1 c Vinegar, cider or wine
5 T Worcestershire sauce
1 c Brown sugar
2 T Dry mustard
3 t Grated fresh ginger
1 Clove garlic, minced
1 Lemon, sliced thin
3 T Butter
Salt and pepper to taste

INSTRUCTIONS

Excerpted from "HOW TO COOK A PIG and other BACK-TO-THE- FARM  Recipes"
By Betty Talmadge  Start with fresh shoulders or hams. The shoulder is
more succulent &  cheaper, so we usually use it for big parties. It
helps to have a good  neighbor who will patiently watch over the long
cooking process. This  method can be used for 12- to 18-lb hams or
shoulders or for a whole  pig.  Dig a hole in the ground 6 inches deep,
24 inches wide & 4 feet long.  Use kindling to build a fire, until you
have enough coals to burn  green oak or hickory wood. Place a grill (we
use an old bedspring)  over the pit, 24 inches above ground level. Over
a low fire place  meat, skin side up, in grill; cook very slowly until
meat is warm on  top side. Meat should never be over 130 degrees F. to
150 degrees F.  at the bone. Do not turn meat until it is warm
throughtout  (approximately 12 hours). Turn & brown skin. After 16
hours' cooking  time, start basting meat with Country BBQ Sauce(below).
Continue to  baste & brown, turning as needed. Total cooking time:
approximately  18 to 20 hours. Country Barbecue Sauce:  Put all
ingredients into a pot and heat until blended and the flavors  get
married! Baste the fresh shoulder or ham with it during the last
couple of hours before serving. Serve some hot on the side, too.
Posted to bbq-digest by diane  wilson <maggie@ucla.edu> on Dec 22,
1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2873
Calories From Fat: 1606
Total Fat: 181.9g
Cholesterol: 91.6mg
Sodium: 3997.8mg
Potassium: 2064.7mg
Carbohydrates: 319.1g
Fiber: 2.1g
Sugar: 288.7g
Protein: 6.3g


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