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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