The trick is to smoke the meat and not make the meat smoke
GINGER GLAZED HAM
Date:December 27, 2008 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
After overnighting in the fridge it is time togo one the smoker
The mop sauce from chicken stock, cloves, oil, mustard & pineapple juice
The finished mop is applied hourly to the ham on the smoker
The glaze from ginger preserves, pineapple juice, cloves & mustard
The finished glaze is applied twice during the last hour
The ham & sweet potatoes are ready to come off the smoker
The ham was served with smoked sweet potatoes, green beans & brown bread
The bark on the ham could be smoky, sweet & spicy
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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.