Recipe

Maple Glazed Ham Steak Recipe

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Ingredients

Directions

Step #1 Directions: Use a fully-cooked whole, shank or butt ham increasing cooking time for larger whole ham.
Step #2 If a country ham is used, soak it in water or apple cider (for a sweet flavor) a few hrs or overnight to remove some of the salty taste.
Step #3 Remove thick skin if a strong smoke flavor is desired.
Step #4 Trim fat leaving no more than 1/2" thick covering.
Step #5 Score ham.
Step #6 mix syrup, ginger, nutmeg & allspice.
Step #7 Place ham in a large dish & baste with syrup mixture.
Step #8 Let the ham stand in syrup for 1 to 2 hrs or until it reaches room temperature; baste frequently with syrup.
Step #9 When ready to smoke, remove ham from dish, stud with cloves & place on smoker grid.
Step #10 Baste with syrup at least twice while smoking.
Step #11 Before last hr of smoking, decorate with canned pineapple slices & cherries, baste again.
Step #12 If using a meat thermometer, fully cooked ham should reach an internal temperature of 130-140 degrees.
Step #13 Make certain the thermometer is not touching the bone.
Step #14 CHARCOAL: Use 7-8 lbs.
Step #15 charcoal, 3 quarts hot water, 3-4 wood sticks & smoke 2 1/2 to 3 1/2 hrs.
Step #16 ELECTRIC: Use 3 quarts hot water, 3-4 wood sticks, & smoke 2-3 hrs.
Step #17 GAS: Use 4 quarts hot water, 3-4 wood sticks, & smoke 2-3 hrs.
Step #18 --.
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