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MAPLE GLAZED HAM
5-7 lbs Ham Shank or Butt (fully cooked, bone in)
1 1/2 cup Maple Syrup
1 tsp Ginger
1/4 tsp Nutmeg
1/2 tsp Allspice
16 whole Cloves
1 can Pineapple Slices (canned)
1 jar Maraschino Cherries
Hickory or Mesquite Chips
Remove thick skin and trim fat leaving no more
than 1/2" thick covering on ham. Score ham.
Combine syrup, ginger, nutmeg, and allspice
in a small bowl. Place ham in large dish and
baste with syrup mixture. Let ham stand in syrup
mixture for 1 or 2 hours basting frequently until at
room temperature.
When ready to smoke remove ham from dish and
stud with cloves. Place ham in preheated 225°F
(107°C) smoker. Cook for about 2-3 hours. Baste
with syrup mixture at least 2 times during cooking
time. Before last hour of smoking decorate
ham with canned pineapple and cherries and
baste. Internal temperature of ham should be at
130°F-140°F (54°C-60°C) when heated thru.
SMOKED RED SNAPPER
Ingredients
1 1/2 lb Red Snapper
Filet (skin on)
2 tbs Olive Oil
1 tbs Brown Sugar
1 tbs Garlic, Chopped
1 tsp Pepper Black-
freshly ground
1 tbs Maple Syrup
6 oz Moistened Wood
Chips for smoking
1 foil Pie Plate
MASTERBUILT SMOKIN' RECIPES
Brine
2 qts Water
12 oz Kosher Salt-approx
2 tbs. Brown Sugar
1 tbs Garlic, granulated
Pork or Baby Back Ribs
2-4 lbs Pork or Baby Back Ribs
1/2 tbsp Salt
1/4 cup Brown Sugar
2 1/2 tbsp Chili Powder
1 1/2 tbsp Ground Cumin
2 tsp Cayenne Pepper
2 tsp Black Pepper (freshly ground)
2 tsp Garlic Powder
2 tsp Onion Powder
Hickory Chips
Mix ingredients and rub mixture on meat for 2
hours before cooking. Allow meat to reach room
temperature.
Cook ribs for 3 hours at 225°F (107°C) in
preheated smoker using hickory chips during the
rst 2 hours.
After 3 hours remove the ribs and wrap in heavy
foil.
Cook for an additional 1- 1 1/2 hours.
Prepare the brine by dissolving enough salt in cold
water to oat an egg. (The amount given is approx.)
Add the sugar and the granulated garlic.
Brine the sh for one hour. (You can use frozen
red snapper and put in the brine for about 2-2 1/2
hours.) Combine the olive oil, brown sugar, garlic
and pepper to make a rub. Rub the mixed dry
ingredients into the sh. Oil the skin side of the sh
lightly, so it won't stick to the smoking racks. Smoke
the sh for 60-75 minutes, depending on thickness
at 225°F (107°C). Optional: Paint the sh with
maple syrup for glaze before serving.
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