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Been using this internet found recipe for several years. Only way I do ham anymore. Been using store bought hams, either ones claiming low salt or soak in water first to reduce the salt some. Score the outside with a knife, or buy already spiral cut, so that the smoke and glaze can penetrate. Then smoke it, and for the last hour of smoking you baste with the wonderful glaze sauce described.
Units: US | Metric
Serving Size: 1 (30 g)
Servings Per Recipe: 8