---------- Recipe via Meal-Master (tm) v8.02

     Title: MAPLE GLAZED HAM FOR SMOKER
Categories: Meats
     Yield: 1 servings

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

 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 [email protected] (WILLIAM CRAFT) On
 06-22-95; 0609

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