MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maple Glazed Ham
Categories: Pork, Fruits, Herbs
Yield: 9 Servings

7 lb Bone in ham
1 ts Ginger
1/2 ts Allspice
Pineapple slices; from a can
1 1/2 c Maple syrup
1/4 ts Nutmeg
16 Cloves; whole
Maraschino cherries

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 sweeter
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 inch 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 from 130ºF/55ºC to 140ºF/60ºC Make certain
the thermometer's probe does not touch the bone.

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