Friday, April 6, 2012

Grilled Ham

With spring on the horizon and the grill waiting to go, consider a different type of ham for this Easter this year.

I used a bone in shank ham for this.  Place the ham on a cutting board and score the top of the ham on the diagonal and then on a 90 degree angle about 1/2 inch deep.  This gets through the fat on the ham and lets the flavors get deeper inside during the cooking process.  Very rarely do I use salt to season the ham as it is usually brined in a salt solution.  A touch of pepper or similar is typically enough here.

Set the grill up for indirect heat and place the ham into the grate.  If you desire, you can use a drip pan to catch anything that falls.  This was a 11 pound ham and took about 3 hours to cook through.  After the first hour, I took a mixture of 1/3 yellow mustard and 2/3 apple butter mixed together and began to lightly glaze the ham.  Periodically over the next 2 hours, I added glaze to the ham as needed.

Remove the ham from the heat, let it rest and then carve and serve.  A nice change for your dinner table.

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