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Maple Glazed Ham for Smoker

5-7 lb fully-cooked bone-in ham (shank or butt)
1 1/2 cup maple syrup
1 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon allspice
16 whole cloves
canned pineapple slices
marachino 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 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


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