Andy's smoked ham recipe

Title:
Andy's Favorite Southwestern Smoked Ham

Description:
I will never forget the wonderful smoked meat Andy used to prepare for us. He originally used to do the smoking on a barbeque grill. (Wow that was a lot of work!) He only was able to use the smoker he got for his birthday one time, but oh how wonderful the ham and turkey turned out. This is the recipe Andy used for the Thanksgiving Ham (and Dr. Grode's ham). He even peeled the peppers himself! What a man.

Here is the recipe in his own handwriting. (Scroll down for the printed recipe.)

Ingredients:
One 10 pound fresh ham
6-8 dried chipotle chiles
1 red bell pepper
1 yellow bell pepper
2/3 cup balsamic vinegar
1/2 cup honey
1/3 cup fresh cilantro, chopped
1/3 cup dried minced onion
1/4 cup black pepper
1/4 cup fresh parsley, chopped finely
8 cloves garlic, cut into small pieces
2 tablespoons ground chipotle chile
4 teaspoon salt


Directions:
Mix together the pepper, ground chipotle, minced onion, salt, and parsley. Skin and remove excess fat from ham. Rub with mixture. Prepare smoker for a 8-10 hour smoke at about 200 degrees. Soak several large chunks of hickory and add to fire once the coals are ready. Cut several 1 inch deep holes into the ham and insert garlic pieces. Place in smoker. Add additional hickory chunks as needed, about every four hours. While ham is smoking prepare sauce. Cook and mince chipotle chiles as directed on package. Roast bell peppers over open flame until blistered on the surface. Place in cold water to chill. Peel bell peppers and chop into small pieces. Place in large bowl. Add chipoltes, honey, vinegar and cilantro. Stir together and let sit at room temperature. After 8-10 hours of smoking check the ham for doneness. The middle of the ham should be 160 degrees. Remove from smoker and let stand for about 20 minutes. Cut into 1/2 inch thick slices and serve with sauce.


Number Of Servings:15-20

Preparation Time:45 minutes to prepare, 8-10 hours to smoke