Preparation:
For the Rub: Combine all ingredients and mix well.
Rub ham from shank to butt. Prick it with a fork for 10 minutes. Working rub into meat, rub for 10 minutes more.
Place in plastic bag. Keep in refrigerator over night.
Hang in smoker, slowly bring temperature to 220F and smoke for 5 1/2 hours. Let ham sit out for 1/2 hour.
Slice and put glaze on it.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3633 |
