Whiskey Ham Aka Drunken Pig
From borius 16 years agoIngredients
- EQUIPMENT: shopping list
- Digital thermometer shopping list
- Baking pan shopping list
- Basting brush shopping list
- Covered grill (optional) shopping list
- hickory chips, soaked in water for 1 hour (for grilling) shopping list
- INGREDIENTS: shopping list
- HAM: shopping list
- 1 shot of whiskey (reserved) shopping list
- 1 bone in smoked ham, (12-14 pounds) shopping list
- olive oil shopping list
- 2 tablespoons black peppercorns, coarsely crushed (zipper bag and hammer) shopping list
- 2 tablespoons mustard seed, coarsely crushed (zipper bag and hammer) shopping list
- BASTING: shopping list
- 1 cup of your favorite sour mash or bourbon whiskey (Jack Daniels, AKA old No.7) shopping list
- 1 cup brown sugar, firmly packed shopping list
- 1/4 cup “stone ground” or “course ground” style mustard (I use Inglehoffer or Beaver Brand. See www.beavertonfoods.com for info) shopping list
- 1/4 cup honey shopping list
- 1 tablespoon molasses (that’ll teach them damn moles) shopping list
- SUBSTITUTIONS: shopping list
- You can substitute good quality gold tequila for the whiskey (Jose Cuervo AKA liquid psychosis) shopping list
How to make it
- PREP:
- Drink the reserved shot of whiskey
- Allow ham to rest at room temp for 1 hour before cooking. Prepping can be done during this time
- Score ham by making shallow (3/8 inch deep) diagonal cuts about an inch apart to form a diamond pattern
- Coat with olive oil
- Mix crushed peppercorns and crushed mustard seeds together and rub over ham.
- Insert the thermometer probe to as close to center of ham as practical staying clear of bone and set temperature alarm to 140F
- Ham is now ready to cook, do not baste yet
- Combine basting ingredients together in a resalable jar or plastic container and shake well to mix. Reserve to later use
- ON THE GRILL:
- Setup grill for indirect cooking, and preheat. If you don’t know what indirect grilling is ask or look it up. This is extremely important if you intend to eat the results
- Place ham in baking pan and place on covered grill
- Grill with indirect low heat to 140F internal temperature, 3-4 hours depending on ham size and grill heat, watch your thermometer rise to get an accurately adjusted cook time
- Add hickory chips to fire as needed for smoke for the first hour
- Baste with prepared basting mix the last 30 minutes or so, start when the internal temp is around 115F
- Remove from grill at 140F internal temperature and allow to rest 15 minutes before carving
- Serve hot or room temp
- IN THE OVEN:
- Adjust oven rack in cold oven to place ham near center of oven
- Preheat oven to 300F
- Place ham in baking pan and place in oven
- Bake to 140F internal temperature, 3-4 hours depending on ham size, watch your thermometer rise to get an accurately adjusted cook time
- Baste with prepared basting mix the last 30 minutes or so, start when the internal temp is around 115F
- Remove from oven at 140F internal temperature and allow to rest 15 minutes before carving
- Serve hot or room temp
The Rating
Reviewed by 5 people-
This is one great recipe! I'm already plotting to make it again... Thank you for sharing.
lunasea in Orlando loved it -
We will be getting a half a pig for the freezer next week and this sounds great. My husband is also an "only original Weber" grill chef and any recipe with a little extra touch gets my attention. I will try it with a little tequila!
lovethedepp in Central loved it
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