Brad's Special Holiday Ham

September 05, 2011


1 large bone in pre smoked or cooked ham 20Lbs +, 1/2 cup honey, 1/2 cup brown sugar, 8 oz orange juice, 1 can beer (or ginger ale if you prefer), 1/2 teaspoon mustard, 1/4 teaspoon pepper, small can pineapple chunks, 1 small can cherries, 1 tbl spoon worchester sauce, 1 tablespoon teriaki sauce, 1/2 cup plum sauce, 1/2 cup bbq sauce, 1 small jar ham rub, 1 bag Hasty Bake (HB) charcoal, 1 small bag cherry wood, 1 small bag apple wood Mix ingredients in a mixing bowl and refrigerate for 3-4 hours. De-skin the ham leaving 1/8 to 1/4 of fat all around. Place ham in a large flat pan with 2-3" sides and pour the mix over the ham turning or painting the mix every hour or two and leaving it refrigerated over night. Start your fire in the early AM using a metal chimney, avoiding fluid or bricks if possible. Set your red hot HB coals down low on the door side with the heat deflector over them. Place the ham on a perferated grill on the opposite end, adding small amounts of fruit wood occasionally and cooking 1 hour per 4 pounds at around 220 (roughly 5 hours) basting the ham every 30-45 minutes saving the bottom of the mix with the pineapples and cherries to be poured over the ham 1-1/2 hours prior to finish.Your ham should end up black on the outside.Check the ham making sure the blackened crust doesn't get more than 3/8 thick.Tin foil may be used till the last couple of hours to avoid over smoking. Remove from heat and let stand for about 30-45 minutes covered with foil prior to carving. There will be plenty to send some home with friends and relatives and I promise you will become famous for this ham!

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