Barbequed Ham - Ala Starzingers

      1 ea Cured ham, about 7 pounds           2 oz JD sour mash whiskey
      1 tb Cinnamon                            2 tb Brown sugar
      1 ts Dry mustard                       1/2 ts Molasses
      1 tb Ginger                            2/3 c  Wine vinegar
    1/2 ts Cloves, ground                           Pineapple juice

  Make your fire of prune or fruit wood, approximately two or three inches in
  diameter, and enough charcoal to keep the bed of coals at an even heat.  If
  ham still has some of the rind, cut it off.  Leave fat on and score.

  Place ham in cooker, and cook it about the same length of time you would
  bake it (follow directions on label for  the type of ham you have).  Baste
  ham as it cooks.  The outside fat will char black, but don't let that worry
  you.  Just don't let it burn.  Keep the fire constant.

  When ham is done, break off charred fat with a knife.  Put back on cooker
  for another 10 or 15 minutes and use up remainder of basting sauce. Remove
  ham, cut off excess fat, slice, and serve.....

  Basting Sauce:

  Place the cinnamon, mustard, ginger, and cloves in a mortar, or small jar,
  and cover with the whisky. (The alcohol will dissolve the essential oils,
  and that's what gives the flavor).  Let set for an hour or so.  Put the
  brown sugar, molasses, and vinegar in a pint jar.  Grind the spices with a
  pestle, or stir well, and add to the vinegar-sugar solution.  Pour in
  enough pineapple juice to make a pint.  Stir well.

  Now your are ready to paint your ham.  Mix the sauce each time you baste,
  so that the spices are evenly distributed.  Don't leave any dregs in the
  jar, put them all on the ham to get the full, spicy flavor.

  By "Carey W. Starzinger" on Jul 10, 1997