Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: What is the best type of ham for me to use?
From: Bob the "Lone Rhino",
Subject: Re: Roasted Fresh Ham Recipe!
I have to tell you that the BBQ'n on the Internet is GREAT! I love to try out the tips in the newsletter.
I did a turkey last year on the grill...tasted great, but actually cook faster than anticipated. Warn our fellow grillers that the smaller the bird, the general rule of thumb for cooking time does not work. We ended up with the bird ready, the rest of the meal not!
Now for the question:
I will be wanting to do a ham this year (since neither my wife nor I are big turkey fanatics anyway). My father-in-law, and mother in law will be here, so it is "showtime". What is the best type of ham for me to use, and the best way to prepare it.
At my disposal:
- Sunbeam dual burner gas grill.
- Smoker box that you put in your grill (and an assortment of woods ->mesquite, apple, and my favorite...pecan shells).
- Rotisserie spit and motor.
- Any spices you can imagine.
- Meat thermometer.
I will maybe try one beforehand as a test. So I want to have some experimentation under my belt too!
Should I use a water pan underneath to keep it moist?
I appreciate any help you might be able to give!
Thanks for the kind words and the pizza recipe. You can also cook that on the grill.
If you read the last newsletter, it had a ham recipe - using a cured ham. I presume that you want to do a fresh ham. Here goes.
Scrub the ham down really good and dry. Trim any loose fat or extraneous pieces.
Cut garlic into match stem size slivers to equal a quarter cup. Cut green onions (scallions) into 1" long pieces to equal a half cup.
With a sharp, thin blade knife, cut 1" deep holes every two inches over the ham. While the blade is in the hole, force the cut to open to allow a piece each of garlic and onion. Sprinkle with salt and fresh ground black pepper.
Fire up the charcoal burner and bring to 350°F. Use hickory, oak and apple - but sparingly.
Place the ham, fat side up and close the lid. Maintain the temp for about 3 hours. It will take 15-18 minutes per lb. depending upon size and temp. Larger sizes - above 12 lbs. - take less time per lb.
After 3 hours or so, open the grill and check the internal temp of the ham. With a sharp knive, cut a diamond pattern into the fat - about 1/8 inch deep. Brush on a well blended warm mixture of 1 jar hot mustard and an equal amount of raspberry, peach, plum or apricot jam and a dash of cayenne. If you want to fancy it up, stick a whole clove in each diamond point.
Close the lid and continue until the center reaches 150°F. Remove and let sit for 10-15 minutes before slicing.
Leave the water pan alone. If you have a clean pan, put 1/4 inch of water in it and put it directly under the ham. The water will keep the pan from burning before the fat starts flowing. The drippings, defatted make the basis for a fine sauce. The fat can be used for frying, starting fires or making soap.
Save that bone for stock.