The trick is to smoke the meat and not make the meat smoke

GINGER GLAZED HAM

  Date: December 27, 2008
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Info
Smoke & Spice was the source for this smoked ham recipe. the ham was a 10 pound shank cut. The prep starts with a sweet & spice rub and an overnight rest in the refrigerator. The ham is smoked using pecan wood chunks for 6 hours with a pineapple based mop sauce applied every hour. During the last hour a ginger and pineapple based glaze is applied. The ham was very moist & tender. The bark was a bit of a mixed bag. In places the mop & glaze were very noticeable and gave the ham a nice sweet and spicy flavor. Others it didn’t seem to absorb into the meat. Overall the recipe was good enough I plan to try it again to see why the mop and glaze had mixed results.
Related Photo Entries:
Recipe Source:
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Meathead
Smoke & Spice:
Ginger Glazed Ham - Page 77
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Kenmore Cast Iron Roast Pan
  • Kenmore S-S Roast Rack
  • Maverick ET-73 Remote Read Thermometer