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Name: Maple Glazed Ham for Smoker
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Allspice; 1 ts Ginger; 1 1/2 c Maple syrup; 1/4 ts Nutmeg; Pineapple slices, canned; Marachino cherries; 1 5-7 lb fully-cooked bone-in; 16 Cloves

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INGREDIENTS

1/2 ts Allspice
1 ts Ginger
1 1/2 c Maple syrup
1/4 ts Nutmeg
Pineapple slices, canned
Marachino cherries
1 5-7 lb fully-cooked bone-in
16 Cloves

Servings

INSTRUCTIONS

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

NOTES

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Maple Glazed Ham for Smoker

1/2 ts Allspice
1 ts Ginger
1 1/2 c Maple syrup
1/4 ts Nutmeg
 Pineapple slices, canned
 Marachino cherries
1 5-7 lb fully-cooked bone-in
16 Cloves

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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Nutrition

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Serving Size: 1 Serving (460g)
Recipe Makes: 1 Servings

Calories: 821
Calories from Fat: 209 (25%)

Amt Per Serving		% DV

	Total Fat 23.3g	31 %
	Saturated Fat 6.3g	32 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 8.2g
Cholesterol 0mg		0 %
Sodium 286.5mg		10 %
Potassium 1783.8mg		47 %
Total Carbohydrate 186.6g		55 %
	Dietary Fiber 40.6g	162 %
	Sugars, other 146.1g
Protein 7.9g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 821

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