| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ham, Grilling, Bar-b-q |
1 |
servings |
INGREDIENTS
| 1 |
|
Hind leg of pig -; (abt 13 lbs) |
|
|
=== RUB === |
| 4 |
tb |
Black pepper |
| 2 |
tb |
Salt |
| 1 |
tb |
Mustard dry |
| 1 |
tb |
Chipotles; dried and crushed |
| 4 |
tb |
Brown sugar |
| 1 |
c |
Pineapple juice |
|
|
=== GLAZE === |
|
|
Jalapeno jelly |
| 2/3 |
c |
Grated ginger |
| 1 |
c |
Well drained minced pineapple |
| 1/4 |
ts |
Mustard |
INSTRUCTIONS
For the Rub: Combine all ingredients and mix well. Rub ham from shank to
butt. Prick it with a fork for 10 minutes. Working rub into meat, rub for
10 minutes more. Place in plastic bag. Keep in refrigerator over night.
Hang in smoker, slowly bring temperature to 220 degrees and smoke for 5 1/2
hours. Let ham sit out for 1/2 hour. Slice and put glaze on it. Get out of
the way, everybody'll come over for this !! This recipe yields ? servings.
Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From
the TV FOOD NETWORK - (Show # GR-3633 )
Recipe by: Bobby Flay and Jack McDavid
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