I want the traditional ham for Easter Sunday, but it is supposed to be about 80 degrees here and I was wondering if it is possible to BBQ a ham, instead of doing it in the kitchen oven?
I don’t mean roasting a whole pig…I am talking about the average supermarket ham that you can buy everywhere now for pennies.
Anybody ever try a ham on the BBQ?
I do have an electric rottisserie on the BBQ grill, if that would help.
Any recipes or ideas?
I have a Barbecue! Bible but it’s at home and I’m not. I have tried some of the sauce recipes out of there, the 3C Sauce (Cherries, Chilis & Chocolate) and a dijon-based sauce in particular.
What are the guidelines for posting recipes out of a cookbook, anyway?
Of course, if you’re just asking about putting a ham on the grill and not actually barbecuing it, please disregard the above post.
Jeff, I am open to any ideas! Just thought it might be different to use the BBQ grill instead of heating up the house by using the oven on a warm day…and if you find a recipe in the book when you get home, please let me know.
(As far as I know, there is nothing wrong with posting a recipe. I have seen a lot of people post them here on the boards…but if it is directly from a book, I would imagine giving them credit would be in order.)
I wouldn’t know how to go about cooking a ham outdoors but I would imagine that the rotisserie to be the best bet. The Dijon sauce would be perfect for ham and the 3C sauce is good if you want something a bit out of the ordinary. I used maraschino cherries (including the liquid but not stems) when I made it. There’s plenty of other sauces in there too.
Nah, rotisserie not necessary.
Use indirect heat (keeping the ham off the hot place, in a closed grill). Use plenty of wood chunks to infuse the meat with smoke. Make sure the fat side is up. Allow about ten minutes per pound at approximately 325 degrees. During the last 15 minutes or so, spread on whatever you’re using for a glaze.
That’s the way I’m gonna do it tomorrow, anyway. I’m using molasses thinned with bourbon whiskey for the glaze.
2/3 cup cider vinegar
½ cup honey
½ cup Dijon mustard
¼ cup balsamic vineger
¼ cup light corn syrup
2 tablespoons lemon juice
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
Combine all ingredients in a heavy nonreactive saucepan and bring to a boil over high heat. Reduce the heat to medium-low and gently simmer the sauce, uncovered, until thick and richly flavored (about 30 minutes). Leftover sauce can be refrigerated and will keep for several months.
This recipe will yield about two cups and can be made into a glaze by adding 1/3 cup honey to each cup of finished sauce. I used this sauce the last time I made a ham and it turned out great!
Five words Doctor Chicken’s Double smoked ham
I did this at Christmas and I have been informed by the entire family that I will be doing it again tomorrow.
Wonderful is not a strong enough word for how this comes out.
You could always try the time tested
Coca Cola recipe. It is supposed to taste great, although I’ve never had the nerve to try it. If you do this on the grill, reduce the cola and pineapple juice down to a syrup and baste with that.