Wednesday, April 20, 2011
Fresh Ham on the Smoker
1 bag of brown sugar
1 half can of frozen orange juice
1/4 cup garlic powder
1 bottle of Grey Poupon mustard
couple of tablespoons of Worcestershire sauce
1 tablespoon of ground cloves
Put ham in your favorite brine at least overnight before smoking.
The liquid I use in the container below the ham is apple cider and orange juice. Bring the liquid up to temperature in the microwave oven before putting it in the smoker so it starts to provide moisture right away.
Use a bone in ham shank. Score the ham and load it with cloves. Add the glaze twice - last half hour and at the beginning.
Estimated smoking time is 20 minutes per pound at 300 degrees. It may take up to an hour more to get the inside temp to 155 degress. Be careful to not let the liquid below the ham get dry. Do not open smoker very often.