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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