Barbecued-Smoked Ham PDF Print E-mail
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Wednesday, 22 June 2011 14:35

Well worth the effort!

 

Ingredients:

  • 8-10 lb bone-in uncooked Morrell (or equivalent) ham

Basting Sauce:

  • 1 large can crushed pineapple
  • 1 lb dark brown sugar
  • 2 cups pecans, finely chopped
  • 1 cup vegetable oil

Instructions:

  1. Heat gas or charcoal pit to medium temperature-approximately 350°
  2. Place ham on heavy duty foil, fat side down for 1 ½ - 2 hours
  3. Skin should easily peel away with pliers or knife
  4. Replace foil
  5. Score ham in checkerboard design with ½” cuts
  6. Prepare basting sauce by combining all ingredients stirring constantly until gooey consistency is reached
  7. Relocate ham to electric or charcoal smoker and cook (basting frequently) approximately 5-6 hours or until interior temperature reaches 160°

Serves 12-14

 

Last Updated on Saturday, 21 September 2013 18:22