Anonymous Tue May 23 19:25:39 2006

1 each cured ham -- about 7 pounds

1 tablespoon cinnamon

1 teaspoon dry mustard

1 tablespoon ginger

1/2 teaspoon cloves -- ground

2 ounces JD sour mash whiskey

2 tablespoon brown sugar

1/2 teaspoon molasses

2/3 cup wine vinegar

pineapple juice

Make your fire of prune or fruit wood, approximately two or three inches in diameter, and

enough charcoal to keep the bed of coals at an even heat. If ham still has some of the rind,

cut it off. Leave fat on and score. Place ham in cooker, and cook it about the same length of

time you would bake it (follow directions on label for the type of ham you have). Baste ham

as it cooks. The outside fat will char black, but don't let that worry you. Just don't let it burn.

Keep the fire constant. When ham is done, break off charred fat with a knife. Put back on

cooker for another 10 or 15 minutes and use up remainder of basting sauce. Remove

ham, cut off excess fat, slice, and serve..... Basting Sauce: Place the cinnamon, mustard,

ginger, and cloves in a mortar, or small jar, and cover with the whisky. (The alcohol will

dissolve the essential oils, and that's what gives the flavor). Let set for an hour or so. Put

the brown sugar, molasses, and vinegar in a pint jar. Grind the spic

es with a pestle, or stir well, and add to the vinegar-sugar solution. Pour in enough

pineapple juice to make a pint. Stir well. Now your are ready to paint your ham. Mix the

sauce each time you baste, so that the spices are evenly distributed. Don't leave any dregs

in the jar, put them all on the ham to get the full, spicy flavor. By