INGREDIENTS

INSTRUCTIONS

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 > Submitted By WCRAFT@IX.NETCOM.COM (WILLIAM
CRAFT) On 06-22-95; 0609  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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