Glazed Smoke-Roasted Fresh HamFrom shandy 5 years ago
- The Brine: shopping list
- 3 quarts water shopping list
- 2 cups dark rum shopping list
- 1 cup dark brown sugar shopping list
- 1 cup kosher salt shopping list
- 2 Tablespoons ground allspice shopping list
- The Meat: shopping list
- 1 Bone-in fresh ham (mine is 16 pounds) shopping list
- 1 1/2 cups freshly squeezed orange juice shopping list
- 1 1/2 cups pineapple juice shopping list
- 3 Tablespoons roughly chopped sage shopping list
- 12 whole cloves shopping list
How to make it
- Score diagonal cuts both ways into the skin of the ham with a sharp knife to make a diamond pattern all over it.
- Brine: Combine the brine ingredients in a container large enough to easily hold the ham and stir to dissolve the salt and sugar. Place the ham in the container (I used a large stock pot), making sure that there is enough liquid to cover it completely. Refrigerate for at least 24 hours and up to 3 days, turning the ham every 12 hours.
- Combine the fruit juices in a small saucepan on the stove top over medium-high heat and bring to a boil. Lower the heat to a simmer and stir frequently, until the mixture is syrupy (about 45 minutes). Stir in the sage and set aside.
- Light a fire well over to one side of your grill, using enough coals to fill a large shoebox. Remove the ham from the brine and dry it well with paper towels. Insert the cloves evenly across the skin in the points of the diamond-shaped cuts.
- When the fire has died down and the coals are covered with white ash, place the ham on the side of the grill away from the coals, being careful that none of the meat is directly over the coals. Put the lid on the grill with the vents open one-quarter of the way, and cook, adding a handful of fresh charcoal every 30 minutes or so (I had a chimney with lit charcoal continually ready because of the outside temperature being so cold). Start checking for doneness after 2 hours; it may take up to 3 hours to fully cook (my 16 pound ham took 3 hours and 15 minutes).
- Baste the ham generously with the fruit juice glaze during the last 30 minutes of cooking. To check for doneness, insert a meat thermometer into the center of the ham and let it sit for 5 seconds, then read the temperature: look for 134 degree F for medium, 150 degrees F for medium-well, and 160 degrees F for well done; we pull the ham at 147 degrees F. When the ham is done to your liking, remove it from the frill, cover loosely with foil, and allow it to rest for 20-30 minutes before carving.
The Cookshandy Port Orchard, WA
The Rating4 people
Got a Great Rum for you Gosling Brother's Black Seal Rum. It also makes a wicked Rum & Coke we called a "Flipper & Coke" when I lived on Bermuda.efitobx in Norfolk loved it
Was waiting for someone to add a brine recipe! Thank you....now i need to find the wifes rum stash. loldoubled in Upstate loved it
DisappointingTheHogfatherBBQ in loved it
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