Mix all the above together well to blend the honey. Spray pump the ham using an injector and 16 oz. of the above brine. Put the pumped ham into a suitable container, not aluminium, and let soak in the brine for 5-7 days. Soak a stockenett in some liquid smoke (to make it easier to peel of the stocknett bag)then place the ham in the stock. bag. Wedge the bag in a S.S. hanging hook and place in the smoker @130 deg. F. for one hour without smoke. After the first hour increase the temp on the smoker to 160 deg. and smoke the ham for about 8-12 hours or until the internal temp of the ham is 145-150 deg. F. Place in the fridge. When ready to serve, heat in an oven set to 325 deg. and heat the ham for about 2 hrs. Glaze the ham the last 1/2 hr. with the following. Glaze: 1 cup brown sugar 1 cup pure honey 1/2 cup maple syrup Thats it. Mmmm good. Be sure that the ham is in the fridge for the 5-7 days while in the brine. Posted to MM-Recipes Digest by "Phillip Waters"
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|Serving Size: 1 Serving (1967g)|
|Recipe Makes: 4|
|Calories from Fat: 1064 (41%)|
|Amt Per Serving||% DV|
|Total Fat 118.2g||158 %|
|Saturated Fat 38g||190 %|
|Monounsaturated Fat 50.4g|
|Polyunsanturated Fat 17.7g|
|Cholesterol 691.7mg||213 %|
|Sodium 9365.6mg||323 %|
|Potassium 6357.3mg||167 %|
|Total Carbohydrate 156.3g||46 %|
|Dietary Fiber 52.6g||211 %|
|Sugars, other 103.7g|
|Protein 266.9g||381 %|
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Calories per serving: 2598
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