Misc. Recipes

Rosemary Smoked Prime Rib
1 – 8 lb. Prime Rib (Bone-off)
1/8 c kosher salt
2 tbsp ground black pepper
2 tbsp crushed fresh rosemary leaves

• Combine dry ingredients and rub meat. Refrigerate at least four hours.
• Place rib in smoker and smoke-cook with 4 stems of fresh rosemary in the
wood box at 250°F, to an internal temperature of 140°F (approximately 2
hours).
• Hold in smoker at 140°F for at least 2 hours.



Pit-Smoked Ham
1 - 12 - 16 lb. cured, bone-in ham (sliced or unsliced)
Honey
Brown sugar
Ground cloves
Allspice
Whole cloves (optional)

• Select a cured but not cooked ham*. Unwrap and pat dry. If you selected a
sliced ham, make sure it is tied securely.
• Bring one of your smoker's grills to your prep area and place on top of a
baking sheet. This is a messy job and it will be much easier to get it in the
smoker if you do this.
• Score it, if you like. Rub the exposed parts of the ham with a handful of
honey. Heap about 1/2 c. of brown sugar on top of the ham and spread
evenly. Shake about a tablespoon of ground cloves and a tablespoon of
allspice over the top of the ham. Stud the ham with whole cloves (optional).
• Take the baking sheet to the smoker and slide the grill off the cookie sheet
into the smoker's side rack. Smoke-cook over hickory wood at 225oF to an
internal temperature of 160oF.
• Remove from the smoker a let it sit for at least 30 minutes before slicing.
Everyone is going to love this ham and they will crown you King (or Queen) of
Ham.

*This recipe works just as well on a cooked ham. Prepare as above, but cut smoke-
cooking time to 2 - 3 hours. Remember, the ham is cooked, you are adding old-
fashioned smokehouse flavor that no store-bought ham can equal!

This recipe is a new take on the traditional spring leg of lamb. Serve with roasted
new potatoes and a tossed salad of baby greens for an easy-to-prepare meal.

Olive-Cured Smoked Leg of Lamb
1 head garlic
1⁄4 to 1⁄2 cup olive olil
1 cup Kalamata olives, rinsed, drained, pitted and prueed
Zest of 2 lemons
Chopped fresh thyme and rosemary to taste
4 pounds boneless, butterflied leg of lamb

• Preheat a conventional oven to 350oF.
• Remove excess skin from the head of garlic. Moisten it with olive oil and wrap
it in foil. Roast in the oven for 45 minutes.
• Cool and cut off a bout a 1⁄2 inch of the root section. Squeeze the roasted
garlic from the bulb.
• In a small bowl, combine the roasted garlic, olive puree, lemon zest, and
enough olive oil to create a smooth paste. Add thyme and rosemary to taste.
Spread the butterflied lamb open, like a book. Spread the olive paste on both
sides of the lamb.
• Roll the lamb up, tie with kitchen string, and refrigerate for 8 hours, or for up
to 2 days.
• Smoke cook at 250oF with 6 sprigs of fresh rosemary in the woodbox for 2 1⁄2
hours, or until done.