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1 each cured ham -- about 7 pounds
1 tablespoon cinnamon
1 teaspoon dry mustard
1 tablespoon ginger
1/2 teaspoon cloves -- ground
2 ounces JD sour mash whiskey
2 tablespoons brown sugar
1/2 teaspoon molasses
2/3 cup wine vinegar
Make your fire of prune or fruit wood, approximately two or three inches in diameter, and enough charcoal to keep the bed of coals at an even heat. If ham still has some of the rind, cut it off. Leave fat on and score.
Place ham in cooker, and cook it about the same length of time you would bake it (follow directions on label for the type of ham you have). Baste ham as it cooks. The outside fat will char black, but don't let that worry you. Just don't let it burn. Keep the fire constant.
When ham is done, break off charred fat with a knife. Put back on cooker for another 10 or 15 minutes and use up remainder of basting sauce. Remove ham, cut off excess fat, slice, and serve…..
Place the cinnamon, mustard, ginger, and cloves in a mortar, or small jar, and cover with the whisky. (The alcohol will dissolve the essential oils, and that's what gives the flavor). Let set for an hour or so. Put the brown sugar, molasses, and vinegar in a pint jar. Grind the spices with a pestle, or stir well, and add to the vinegar-sugar solution. Pour in enough pineapple juice to make a pint. Stir well.
Now your are ready to paint your ham. Mix the sauce each time you baste, so that the spices are evenly distributed. Don't leave any dregs in the jar, put them all on the ham to get the full, spicy flavor.
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