Or sprinkle brown sugar over the ham and let it cook for five to 10 minutes before turning it and sprinkling it with sugar again, letting it cook until the entire ham is glazed. Crimp the seams tight. Start with all bottom vents closed and the top vent wide open. This means removing any loose flaps of skin and meat that might be hanging off. Ham is a no fuss cook, which requires little intervention on the grill. An hour into the cook the grill-glazed spiral ham is browning nicely but I’m concerned about drying out the tasty meat. Place the ham face down on a foil-lined pan that will fit on the top cooking grate in the WSM. Set up your coals in a parallel configuration. Since the rotisserie idea is going to tax even the patience of Job, we recommend placing this ham straight on the grill instead to slow roast over an indirect fire. Here are some pictures I took on June 4, 2006 when I prepared this ham. As an Amazon Associate I earn from qualifying purchases. To be honest, they generally will start drying out at that point. Posted on November 20, 2019 November 20, 2019 Author Nick 0. If cooking a spiral-sliced ham, give it a good spritz with water to ensure it stays moist. There’s no cooking involved here…remember, a ready-to-eat ham is already fully cooked, so you’re just heating the ham to serving temperature. 3-2-1 Method For Smoking Ribs: Secret Conversation Betw... Easy BBQ Sauce Recipe With Aaron Franklin, How To Make Salami At Home (Soppressata Recipe), How To Cook Competition Style Ribs On Offset Smoker. Join us! Brush glaze on the spiral ham during the last 20 minutes of cooking. Buy a spiral sliced half ham labeled “ham with natural juices”. Glazed Ham on the Grill Printable Recipe 1 ham, spiral cut or not (any size will do - mine was 9 lbs) 1 cup honey 1 Tablespoons A-1 sauce Start charcoal grill and allow to pre-heat. 5. Just remove the packaging and it’s ready to go into the WSM. Start with all bottom vents closed and the top vent wide open. Looking for a sweet and spicy ham? If your ham weighs more or less, the total time will likely change during step number 4 in the recipe below. On a two-burner grill, turn off the burner on one side but leave the other on. There are a few different schools on how to do this properly. The ham slices can be grilled with the cover up put they are generally cooked with the hood down and turned once during the cooking process. Place the ham on the indirect side of the grill, flat side down, and cook for 30 minutes. Brush the ham, including inside each slice, with 1/2 cup orange juice to help the ham retain its moisture. There’s absolutely no prep involved with a ham like this one, nor does it have to sit at room temperature before heating. Prepare it on the grill for a little smoky flavor and a super crisp exterior. Most hams are in great shape already when you get them from the store, but if not, take a minute to do this. Fire up the pit, gather round, and enjoy this delicious meal! Aug 4, 2012 - The oven isn't the only place cook a ham. Mild woods like cherry, apple, oak or combinations of these work nicely with ham. When selecting your ham, don’t be discouraged if it is listed as cooked as if it was uncooked it would be a pork leg roast. It helps to keep the ham moist while exposing its skin to the heat of the grill… Spiral ham can be made boneless, but butchers typically create a spiral ham cut by slicing a bone-in ham into one big spiral shape. Mix together honey and A-1. Please note that some of the links in this post are affiliate links. Each ham comes with it's own directions. But even though it’s not advisable to cook a spiral-sliced ham on the spit, cooking this ham on the grill is very easy. Whisk together the brown sugar, salt, black pepper, cumin, ginger, mustard powder, and cinnamon in a small bowl. When the ham reaches an internal temperature of 120°F, it’s ready to serve. Use a mild fruit smoke wood, and go easy on the amount of wood used. Light them and allow them to burn until they turn white or light gray. Place the ham on the top cooking grate. For long slow cooks like ham, Kingsford Long Burning is an ideal charcoal choice. If you are using a regular ham score your meat with criss cross cuts. Take 1 cup of chicken broth and combine it with 4 Tbsp of glaze. There is significant caramelization of the sugars in the glaze ingredients. I then remove the ham from the foil, and apply my maple glaze. This is the most common type and size of ham available in grocery stores. Since the ham is already fully cooked, I just cook mine to 120 degrees. Heat the ham at 225-250°F to an internal temperature of 120°F. The spiral hams will generally have instructions to cook them to 140 degrees. 1 spiral sliced ham, approximately 7 pounds ... Set the ham on the foil, tucking any extra foil under the rims. This way you can control the flavor and get the ham nice and hot without burning up the surface. During this time, every 20 minutes take some BBQ sauce or glaze and drizzle it over the ham. The grooves should be about 1/4 inch deep. The main difference is the ham has already been “cooked” in some way. Simmer the glaze: While the grill … There’s no cooking involved here…remember, a ready-to-eat ham is already fully cooked, so you’re just heating the ham … Required fields are marked *, Designed by Elegant Themes | Powered by WordPress, PB and J Stuffed Bacon Wrapped Jalapeños (Atomic Buffalo Turds). All… Next up, scoring the ham. Holiday season is here, and this Smoked Ham on the Weber Kettle is exactly how you need to celebrate! On a grill with three or four burners, turn off the middle burner (s) and leave both sides on. While the ham is picking up some delicious smoke flavor, prepare the liquid for the upcoming wrap. Not only does spiral bone-in ham have a natural and preserved fresh flavor—it’s also a lot easier to cut, because of the extra work done at the butcher’s block. Cook the ham in the same manner as shown above on the charcoal grill, using direct heat. Once you have the ham unpacked, ma… I selected a 4kg piece of ham for this occasion. 4. Even though the bone is still there, you have clear cutting lines to follow while slicing. This prevents the slices from separating and even falling off the bone during heating. In the book Dr. BBQ’s Big-Time Barbecue Road Trip!, Ray Lampe has a recipe for Smoked Ham Kansas City Style (p. 22) that follows a similar process to the one described above, but rubs the ham with a mixture of 1/4 cup brown sugar and 1 teaspoon cayenne pepper, then heats it to 160°F internal temperature using oak as the smoke wood. This configuration provides long, steady heat for grill-roasting your ham. Smoke at 225-250°F to an internal temperature of 120°F. If you do the latter, start with the sweeter flavors, then moving on to salty & spicy. This may seem like a low finished temperature, but anything much higher risks drying out the edges of the ham slices. Leave the top vent wide open during the entire cooking process. The two most well-known patterns are the diamond pattern (carving one row of parallel lines, then one rotated by 45-90 degrees to create diamonds), and the spiral groove (one long groove, going around the ham in a spiral). Place the charcoal in your grill and spray it with lighter fluid -- or simply add lighter briquettes to your grill. I used two small chunks of dry apple wood, as shown above. A ham is a cured or smoked piece of pork traditionally made from the hind leg part of the pig. It’s a shank end, ready-to-eat half ham with natural juices, weighing 9.55 pounds. Put the ham pan on the unlit side of the grill and shut the lid. Allow 30 minutes to an hour before you plan to cook. Now, I’ve made my fair share of ham, and can tell you without a doubt that the best way to achieve this is on a grill. The cook times in the recipe were created around an 8 pound ham. Leave the top vent wide open during the entire cooking process. You will end up cutting the surface off the ham. (adsbygoogle = window.adsbygoogle || []).push({}); Spiral sliced hams are a popular choice not only during the holidays, but any time of year. When you’ve cleaned and carved the ham, it’s time to season. When internal temperature hits 155ºF, wrap the ham in foil and let carryover temperature work on the meat for another 20 minutes. But first, you need to examine your ham. You can use any glaze that you like; one easy option is a mixture of 2 parts honey to 1 part orange juice. Track the temperature with your iGrill. About 1-1/2 Weber chimney starters of charcoal briquettes should be sufficient. Take the ham off the grill, place the flat, cut end on the foil making sure you don't puncture the foil, pour 1/2 cup of the water over the meat and seal the meat and water in the foil making it look like a giant candy kiss. Grill for one hour. Prepare it on the grill for a little smoky flavor and a super crisp exterior. On a gas grill, open the lid, turn all burners on high and close the lid to preheat for 15 minutes. Once sugar starts to burn you are in trouble. Double Smoked Spiral Ham. Dip a basting brush in whichever glaze you prepared and brush the glaze over the ham. The grooves should be about 1/4 inch deep. Grill either fresh ham, which is uncooked, or a smoked or cured ham, which typically comes precooked but requires reheating. Sit a thawed smoked or cured ham on the counter uncovered to come to room temperature. Lay one to two 1 lb (453 g) ham slices on the oiled grill grate. Turn the burners on one side off completely and reduce the burners … Have the pit preheated to 300ºF. Your email address will not be published. Place the slices at least 1 in (2.5 cm) apart on the grill. Season the ham with the remaining dry rub. These photos show the finished ham and how I served it with barbecue seasoned potatoes, cut corn, and apple sauce. Arrange the ham slices on the grill and brush them with glaze. The two most well-known patterns are the diamond pattern (carving one row of parallel lines, then one rotated by 45-90 degrees to create diamonds), and the spiral groove (one long groove, going around the ham in a spiral). In this configuration, coals burn slowly in two rows on either side of the grill, with a water pan in the center to provide a moist environment and help stabilize temperatures. A good rule of thumb is 12-15 minutes per pound when you stay between 225-250 degrees for a precooked ham. Just for fun, I basted this ham at the start and again every hour with a 2:1 mixture of Martinelli’s Premium Apple Juice and Maker’s Mark Whisky. If you want to avoid the ends of your ham drying out, ensure that the cut side of the pork is placed facing down on the aluminum foil. For my Weber Summit, I preheat the grill with all burners on high for 15 minutes, then turn off all but the outside burners (burner #1 and #6), leaving the middle of the grill with no lit burners. Simply prepare the grill for indirect heat. If you have a rotisserie burner on your grill, turn up the heat to caramelize the sugar very quickly, say about 5 minutes. Even falling off the middle burner ( s ) and leave both sides on will end cutting! Ham reaches an internal temperature of 120°F the finished ham and ham terminology, visit ham! Made from the hind leg part of the sugars in the WSM the glaze: while the …... Keep these slices packed together as close as possible smoky flavor and a super crisp.. 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