Subj : 12/17 Maple Syrup Day - 3
To   : All
From : Dave Drum
Date : Thu Dec 15 2022 13:25:00

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.
  
  Uncle Dirty Dave's Archives
 
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