Step 1: The Ham
For this you will need a good ham, the better the ham you get the less fat that will be on it. For this recipe I used a 15 lb Hillshire Farm ham, a good rule of thumb is for true indirect, low and slow BBQ, that if it will take you more than 2 hours to cook get a good piece of meat. Why go through all that work for a bad tasting piece of meat.
Step 2: Making the Injectable
1 Cup water
1 Cup light Karo
1/8 Cup Amaretto Liqueur
4 Tbsp Real 100% maple syrup
1 Tbsp Rum extract
1 Tbsp Orange juice concentrate
1 Tbsp Vanilla extract
In a medium sauce pan, heat slowly the water, Karo syrup, and Amaretto. Stir frequently and heat very slowly to avoid scorching of the sugars. Once blended add the remaining ingredients and continue to stir. When the mixture has a uniform color remove from the heat and cool to room temperature.
Step 3: Injecting the ham
Before injecting make sure you place the ham in a metal pan to catch the extra juices from going all over the place.
inject the ham in a grid like pattern on top of the ham every inches.
Once you are done injecting the ham wrap the ham in 2 layers of plastic wrap and place in the refrigerator for 24 hours.