Instructions: In a small container, combine ingredients. Use as a rub for fresh ham, pork tenderloin or pork chops. Use judiciously - 1 tablespoon per pound of meat - because its salty.

To use on ham: Have a butcher bone and butterfly an 8 to 10 pound fresh ham. Remove any loose fat, if desired, and score the meat side with a sharp knife.

Lay ham skin-side down. Rub about 1/3 of the mixture into the meat. Roll up ham, and wrap in aluminum foil; store in a sealed plastic bag in the refrigerator at least overnight or up to 2 days.

In a covered grill over low heat, cook slowly in foil for 7 to 8 hours, or until meat thermometer registers 160 degrees.

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