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Smoked Burgundy Ham

1 Ham - whole, half or picnic (pre-co
1 c Brown sugar
1 1/2 ts Dry mustard
1 Pineapple juice
1 ts Ginger
1 ts Cloves - ground

Soaking the ham in burgundy, port or red wine will greatly improve the flavor and tenderness of a bone-in ham. The wine removes any trace of salt from the ham and leaves it fork-tender and very sweet.

Score ham, place on smoker grid and smoke according to cooking charts. Mix brown sugar, mustard, ginger and cloves, adding enough pineapple juice to make a rather thick paste. Forty-five minutes before end of cooking time coat ham with brown sugar mixture and continue smoking.

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