Anonymous Tue May 23 19:40:07 2006

*See Directions*

I\'m assuming that you have a cured ham. If it\'s a bone in, cured ham, here is a good way to

finish it. Most hams of this style are skinned in most areas, but will have a few sections

where the skin (hide) is still on. Especially around the tapered end going toward the end of

the bone. Cut the skin off with a good sharp knife, being careful not to cut or remove the fat

under it. You\'re not really concerned about deep cooking since it is actually already cooked.

What you are interested in is giving it a better and richer flavor. Therefore, you don\'t need a

very hot fire, but a low to medium fire with good smoke. The reason I like to keep the

smoke a heavy medium is because the meat won\'t be on the pit that long, compared to a

raw ham. The reason I like a low to medium heat is to extend the smoking time a bit. Bring

smoker up to about 225 to 230F and try to keep it in that range. Make sure you have an

oven thermometer placed about an inch or two away from the ham. This will guarantee ac

curacy. Smoke ham until it reaches about 150, no higher than 160F internally. Prepare this

finishing sauce: 1/3 cup prepared mustard, 1/3 cup brown sugar, and 1/4 to 1/3 cup

vinegar or beer. Mix these ingredients together in a large cup or bowl and bring to warm in

a microwave, etc. Stir again. This will insure that all is blended well. If you feel you need

more, just double the recipe. If you feel it is too thick, add more vinegar or beer...if too thin,

cut these back a bit. You don\'t want it too thin. Baste ham with mixture about 30 minutes,

then again at about 15 minutes, before ham is ready to be removed from smoker. If you

like, you can mop ham one more time as soon as it is taken off the pit. Add pieces of

pineapple and maraschino cherries to top of ham about 30 to 45 minutes before it\'s done.

You can hold these down with toothpicks. Makes it look real pretty! Posted to the BBQ List

by dgaulden@caverns.net (Gaulden, Danny) on Apr 07, 1998.