SMOKED HONEY HAM RECIPES

Steps:

• Bring first 4 ingredients and 2 qt. water to a boil in a large saucepan. Remove from heat, and cool 1 hour. Divide hocks between 2 (1-gal.) heavy-duty zip-top plastic bags. Pour half of brine mixture into each bag; seal and chill 8 to 24 hours. Remove hocks, and rinse. Discard brine. Chill hocks uncovered on a wire rack over a baking sheet 2 hours, or cover with foil, and chill up to 12 hours.
• Place 2 cups wood chips in each disposable pan; pour 1 cup beer into each pan. Soak chips 30 minutes.
• Heat 1 side of grill to 200° (low) heat, leaving other side unlit. Place 1 pan of wood chips on lit side of grill. (Reserve second pan of soaked chips for Step ) Cover grill for 20 minutes or until wood chips begin to smoke. Place ham hocks on unlit side of grill; brush with syrup. Grill, covered and maintaining temperature at 200°, 2 hours, brushing with syrup every hour.
• Remove pan of chips from grill, and discard. Place reserved pan of chips on lit side. Grill, covered and maintaining temperature at 200°, 4 to 6 more hours or until meat is tender. (The longer you cook, the smokier they get.)

Steps:

• Heat oven to 250 degrees F. Remove ham from package. Place Spiral Sliced Ham face down in roasting pan. Cover pan with aluminum foil; bake ham 1 hour and 15 minutes.
• Meanwhile, prepare sugar rub. Combine brown sugar with dry mustard, lime rind, ginger, allspice, cloves and finely chopped pecans in bowl. Mix thouroughly with fork. Stir in lime juice to moisten sugar mixture evenly. Set rub aside.
• Remove ham from oven and uncover pan. Pat and rub sugar mixture over warm ham, covering top end first, then smearing mixture down the sides as evenly as possible.
• Return ham to oven. Bake uncovered 30 to 45 minutes, basting meat with pan juices every 15 minutes. Ham is done when center reaches 150 degrees F. On meat thermometer.
• Remove ham from roasting pan; place on wire rack and let rest 10-15 minutes.
• Carve ham off bone and serve.