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Maple Glazed Ham For Smoker

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      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 WCRAFT@IX.NETCOM.COM (WILLIAM
  CRAFT) On 06-22-95; 0609
 
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