Maple Glazed Ham for Smoker

1. 1

   Remove thick skin if a strong smoke flavor is desired.

2. 2

   Trim fat leaving no more than 1/2 inch thick covering.

3. 3

   Score ham.

4. 4

   Combine syrup, ginger, nutmeg and allspice.

5. 5

   Place ham in a large dish and baste with syrup mixture.

6. 6

   Let the ham stand in syrup for 1 to 2 hours or until it reaches room temperature; baste frequently with syrup.

7. 7

   When ready to smoke, remove ham from dish, stud with cloves and place on smoker grid.

8. 8

   Baste with syrup at least twice while smoking.

9. 9

   Before last hour of smoking, decorate with canned pineapple slices and cherries, baste again.

10. 10

    If using a meat thermometer, fully cooked ham should reach an internal temperature of 130 to 140 degrees.

11. 11

    Make certain the thermometer is not touching the bone.

* Per serving · 4 servings · Values may vary.