Ingredients:
1 6 pound "ready to eat" ham
1 cup pineapple juice
3/4 cup chicken stock
1/2 cup honey
1 1/2 tablespoon vegetable oil
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon sugar
1/2 tablespoon salt
2 teaspoon dry mustard
1/2 teaspoon cayenne
1/2 teaspoon ground cloves 
   
  Preparation:
  The night before you smoke, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne. Rub over the surface of the ham, wrap in foil and let sit in the refrigerator overnight. In the morning remove the ham from the refrigerator and let it sit for 1 hour. Remove foil. In the meantime prepare the smoker. You will be smoking at about 210 degrees F. for 6 hours. Mix together the chicken stock, 3/4 cups of pineapple juice, vegetable oil, 1/2 teaspoon dry mustard, and cloves. Warm over medium heat until completely mixed. Place ham in smoker and baste with sauce once every hour. While the ham is smoking prepare the glaze by mixing together the honey, 1/4 cup on pineapple juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. Brush generously with glaze a couple of times during the last hour of smoking.

SMOKED  BBQ MEATBALLS  

 

MEATBALLS:
1 (13 oz.) can evaporated milk
3 lbs. ground beef
2 c. oats
2 eggs, slightly beaten
1 c. onion, chopped
1/2 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder
 
BBQ SAUCE:
Three Little Pigs Competition


Mix together all meatball ingredients. Shape into balls the size of walnuts. Place in one layer in flat pan.
 
Smoke Meats Balls with Cherrywood for 2 hours at 250 Degrees.
Makes about 40 meatballs.