TWICE-SMOKED ORGASMIC HAM -
Courtesy Famous Dave's Backroads & Sidestreets
1 (12-15 pound) smoked bone-in ham
1 C frozen tangerine juice concentrate
1 C Polaner apricot preserves
½ C French Pommery mustard
½ C Grey Poupon Dijon mustard
1 C packed light brown sugar
1 tsp ground cloves
½ tsp coarse ground black pepper
½ tsp cayenne
"Famous" Dave Anderson recommends using the indirect method of slow-cooking using a covered charcoal grill! Get 15 briquettes red hot; and place on one end of the grill. Place 1 pound of green hickory around the coals OR use water-soaked hickory chunks if you can't get fresh hickory. Keep internal temperature of the grill at 225 degrees, adding more charcoal every hour as needed to maintain the temperature.
Score the ham in a cross section diamond pattern. Stud the ham with whole cloves at each intersection. Smoke at 225 degrees for 3 hours.
Remove the ham and place on a sheet pan. Secure the pineapple slices and the cherries to the ham with toothpicks.
Glaze: combine the tangerine juice concentrate, preserves, mustards, brown sugar, ground cloves and peppers in a bowl and mix well.
Generously slather the ham with glaze and bake in a 350 degree oven for 1 ½ hours. Brush the ham with glaze very 20 minutes. Remove from the oven and let rest for 30 minutes before carving.