Thanks Bear, I added a point to your reputation for the helpful advice.
I got a repreive and it's going to happen later this week on Thursday so Wednesday I'll soak in Root Beer to break down the toughness. Then I'll make the following morning, then go to work, come home and start baisting.
I've started making the glaze and it's got a great zip to it. Does anyone have a time machine I can use to make Thursday come quicker?
New Orleans Root Beer Glazed Ham
1 (4 lb) cured smoked ham (My ham's 10+ LB so I'll multiply by 2.5)
1/2 teaspoon dry mustard
3/4 cup dark brown sugar
24 ounces barq root beer (two cans)
1 1/2 tablespoons tabasco caribbean style steak sauce
1 cinnamon stick
1/2 orange, juice and zest of
1/2 lemon, rind of
1 Preheat oven to 350 degrees. (sorry I'm setting my smoker to 180")
2 Place the ham in a broiling pan and cut shallow gashes in a criss-cross pattern across the top half.
3 Combine the brown sugar and the dry mustard and pat it all over the ham.
4 Put the ham in the oven. (Smoker)
5 Combine all the other ingredients in a saucepan.
6 Bring the mixture to a boil, then lower to a simmer, and cook until the liquid volumne is reduced to about one cup.
8 Spoon some of the glaze over the top of the ham.
9 Spoon more glaze, at 15-minute intervals, until it is all gone.
10 Continue baking until the ham reaches an internal temperature of 160-degrees on a meat thermometer.
11 Remove from oven and allow to rest for about one hour before carving.