Smoked burgundy ham
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Ham - whole, half or picnic (pre-cooked) | |
| 1 | cup | Brown sugar |
| 1½ | teaspoon | Dry mustard |
| Pineapple juice | ||
| 1 | teaspoon | Ginger |
| 1 | teaspoon | Cloves - ground |
Directions
Smoker
FROM : Fred Towner, Feb 28 91 7:32pm Soaking the ham in burgundy, port or red wine will greatly improve the flavor and tenderness of a bone-in ham. The wine removes any trace of salt from the ham and leaves it fork-tender and very sweet.
Score ham, place on smoker grid and smoke according to cooking charts. Mix brown sugar, mustard, ginger and cloves, adding enough pineapple juice to make a rather thick paste. Forty-five minutes before end of cooking time coat ham with brown sugar mixture and continue smoking.
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