Cooking Country Ham On The Grill
Slice center part of country ham 1 2 inch thick or more.
Cooking country ham on the grill. Add fresh coals to the charcoal grill periodically and use the vents to maintain a grill temperature of about 300 to 350 degrees fahrenheit. Do not trim fat off of slice before grilling. Grill ham on the preheated grill until heated. This will be just the right amount of time for your glaze to caramelize and brown.
Mix brown sugar and mustard together in a bowl until a paste forms. Either way you need to keep a close eye on the process. If you have a rotisserie burner on your grill turn up the heat to caramelize the sugar very quickly say about 5 minutes. Grill roast the ham over indirect heat parallel configuration.
If you have a grill equipped with a rotisserie you can take advantage of the even heat it provides. Directions preheat grill to 350 degrees f 175 degrees c. A good baste for a country ham should be sweet and acidic. Rather than leaving one surface closer to the heat source s the rotisserie slowly turns the ham to allow all sides to cook and brown evenly.
Put the lid on your grill and adjust your vents to maintain a temperature of about 325 f. This is the redeye gravy. Pepper works well for hams honestly. Soak your country ham slices for 30 minutes in warm water to remove a little of the salt.
At a low grilling temperature of about 300 f your ham should be finished in 3 to 4 hours. Track the temperature with your igrill. Place ham on a large piece of aluminum foil. Things you ll need 8 to 10 pound ham bone in 13 inch by nine inch aluminum foil pan 1 cup water cup fresh orange juice cup chili sauce.
Watch carefully to avoid burning. Here s how it s done step 1. Pour it over biscuits and the ham. Make sure you put your glaze on 10 15 minutes before you are going to remove your ham from the grill.
Spread brown sugar paste over entire ham. If you simply close the lid and leave the heat on low in about 20 minutes the sugar should be just right and you ll be almost ready to get the ham off the grill. Country ham can be forgiving but letting it burn up on the grill is unforgivable. Wrap foil securely around ham.
A good rule of thumb is 12 15 minutes per pound when you stay between 225 250 degrees for a precooked ham. Cup cider vinegar 2 tablespoons brown sugar 1 tablespoon dijon mustard 1 tablespoon soy sauce tablespoon ground black pepper cooking thermometer cutting. Heat a heavy skillet to medium heat and add tsp butter or oil to the pan. Close the lid and cook the fresh ham for about 20 minutes per pound.
Place the seasoned ham in the center of the grate right over the water pan with the coals on either side. Place the ham fat side up on the grill over the drip pan on a charcoal grill or on the unlit side of a gas grill. Drain the ham slices very well. Grill over low to medium heat about 5 minutes each side maximum.
Add more coals as necessary.
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