Glazed Ham on the Smoker (12p)
Preparation: Remove the skin from your 9lbs raw (cured) ham (bone in) and score the fat in a diamonds pattern (don’t cut in the meat). Put the ham, fat side up, on the smoker at 250°F (120°C) for about 2hrs. Use sweat wood like apple, cherry or peach for the smoke. Glaze: Bring 2 cups…