| 1 | Directions: use a fully-cooked whole, shank or butt ham increasing cooking time for larger whole ham. |
| 2 | If a country ham is used, soak it in water or apple cider (for a sweet flavor) a few hours or overnight to remove some of the salty taste. |
| 3 | Remove thick skin if a strong smoke flavor is desired. |
| 4 | Trim fat leaving no more than ? thick covering. |
| 5 | Score ham. |
| 6 | Combine syrup, ginger, nutmeg and allspice. |
| 7 | Place ham in a large dish and baste with syrup mixture. |
| 8 | Let the ham stand in syrup for 1 to 2 hours or until it reaches room temperature; baste frequently with syrup. |
| 9 | When ready to smoke, remove ham from dish, stud with cloves and place on smoker grid. |
| 10 | Baste with syrup at least twice while smoking. |
| 11 | Before last hour of smoking, decorate with canned pineapple slices and cherries, baste again. |
| 12 | If using a meat thermometer, fully cooked ham should reach an internal temperature of 130-140 degrees. |
| 13 | Make certain the thermometer is not touching the bone. |
| 14 | Charcoal: use 7-8 lbs. |
| 15 | Charcoal, 3 quarts hot water, 3-4 wood sticks and smoke 2 ?to 3 ?hours. |
| 16 | Electric: use 3 quarts hot water, 3-4 wood sticks, and smoke 2-3 hours. |
| 17 | Gas: use 4 quarts hot water, 3-4 wood sticks, and smoke 2-3 hours |
