Maple Glazed Ham for Smoker
Yield
15 servingsPrep
20 minCook
3 hrsReady
5 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | pounds |
ham
cooked |
|
| 1 ½ | cups |
maple syrup
|
|
| 1 | teaspoon |
ginger
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
allspice
|
|
| 16 | each |
cloves
whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.2 | kg |
ham
cooked |
|
| 355 | ml |
maple syrup
|
|
| 5 | ml |
ginger
|
|
| 1.3 | ml |
nutmeg
|
|
| 2.5 | ml |
allspice
|
|
| 16 | each |
cloves
whole |
*
|
Directions
Remove thick skin if a strong smoke flavor is desired.
Trim fat leaving no more than ½ 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 130 to 140 degrees.
Make certain the thermometer is not touching the bone.
