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17
Smoked Glazed Ham
1 fully cooked ham, 10-14 lbs.
Whole cloves
1 quart apple cider
Remove any rind left on ham and score fat diagonally to give a diamond effect. Insert a whole
clove in center of each diamond. Place ham fat side up on cooking grill. Pour apple cider over
ham allowing excess to go into water pan. Cover and smoke-cook 3-4 hours brushing with
glaze occasionally during the last hour of cooking time.
Glaze
1 – 9 oz. jar currant jelly
1
⁄4 cup orange juice concentrate, undiluted
1 teaspoon prepared horseradish
1 teaspoon dry mustard
1 teaspoon lemon juice
Combine all ingredients in a saucepan. Heat, stirring until jelly melts.
Smoked Fresh Ham
1 fresh ham, 6-7 lbs.
Sweet pickle Brine (page 7)
Brown sugar
Prepare sweet pickle brine. Brine ham for 3 days in brine. Remove from brine. Rinse ham in
cold water and pat dry with paper towel. Let ham dry in refrigerator for 1 day. Rub outside
surfaces of ham with brown sugar. Place ham in center of cooking grate. Cover and smoke
approximately 8 hours. May be served immediately, however, flavor is enhanced by refrigerating
a day or two before serving.