Recipe: Bob Wetherington's Pit Roasted Ham (for oven)

Bob Wetherington's Pit Roasted Ham (for oven)
Recipe By : Bob Wetherington via Prodigy

1 5 lb ham, rump half -- or shank (5 to 6)
Rub Mixture: (keeps well in a glass jar):
1/4 cup brown sugar
1/4 cup paprika
1/4 cup salt
1/4 cup ground black pepper
3 tablespoons chili powder
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons ground red pepper
5 Dashes liquid Barbecue Smoke (to taste) -- optional

Mix the seasonings all together with the exception of the Liquid Smoke. Store in a glass jar.

When ready to do your Oven-Style Pit Ham:

1. Rub the seasonings over the meat generously making sure to get in all the nooks and crannies and making a nice sort of crust all over it. Let it sit in the refrigerator overnight. Then in the morning about 7 or 8am turn on the oven to 275~ and sprinkle the seasoned meat with Liquid Smoke (optional step) then place it in a brown grocery bag and fold edges over to seal. Place in a roasting pan, uncovered and bake till 5 or 6pm.

Remove it from the oven, rip the gab open and just pull the juicy meat apart. Serve it on cheap white buns and soak it down with your favorite BBQ Sauce.

NOTES : Sent by E-Mail; copied by Tom Shunick 12/97