Grilled Molasses And Rum Glazed Fresh Ham Recipes

GRILLED MOLASSES AND RUM-GLAZED FRESH HAM

Steps:

• Brine ham: Bring all brining ingredients except ham to a boil in a deep 8- to 9-quart pot (such as a pasta pot), stirring occasionally until sugar and salt are dissolved.
• Remove from heat and add ham.
• (Brine should cover ham; if not, make more brine.) Cool mixture 30 minutes, then chill, covered, turning ham once or twice, at least 1 day and up to 2.
• Prepare grill for cooking using enough hardwood charcoal to fill a charcoal chimney or a shoe box.
• When coals are ready, push them to one side of grill, leaving about two thirds of grill without coals.
• Put a drip pan opposite coals.
• Make spice rub and cook ham: Finely grind all spice-rub ingredients together in an electric coffee/spice grinder.
• Drain ham and pat dry.
• Rub ground spices all over ham.
• Place ham on grill rack, fatty side up, over drip pan.
• Cover grill, leaving cover vents one fourth open and bottom vents fully open, and cook ham, adding a large handful of charcoal every 30 minutes.
• After 1 hour, turn ham around so other side faces coals and continue to cook until a meat thermometer inserted near but not touching bone registers 155°F, 1 to 2 hours more.
• Make glaze while ham is grilling: Heat glaze ingredients over moderate heat, stirring, until butter is melted.
• During last 30 minutes of grilling, brush ham with glaze several times, letting excess fall into drip pan.
• Serve ham: Transfer cooked ham to a platter and cover loosely with foil.
• Let ham stand 30 minutes to 1 hour before carving.
• Serve with pan drippings (skimmed of fat).
• Cooks' notes:.
• • Gas grill method: Preheat grill to moderately low.
• Place ham, fatty side up, in grill on a rack in a large broiler pan.
• Close lid, then roast about 3 hours.
• • Oven method: Roast ham, fatty side up, on a rack in a large roasting pan in a preheated 350°F oven, about 3 hours.

GRILLED GLAZED HAM

Steps:

• Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Cut three 12-inch pieces of heavy-duty foil. Working one piece at a time, fold in half lengthwise. Fold in half again and fold in half one more time; you should have a long strip of foil about 1 1/2 inches wide. Twist the two ends of the strip in opposite directions making a twisted rope of foil. Repeat with the remaining two pieces of foil. Set all three ropes in the center of a small disposable aluminum roaster about 1 inch apart and place the ham on top. (The ropes will prevent the bottom of the ham from burning.) Cover tightly with foil and place over indirect heat (if your grill has a thermometer, it should be at around 325 degrees F). Cover the grill and cook until just warmed through, 35 to 45 minutes.
• Meanwhile, boil the pineapple juice, brown sugar and 1 teaspoon salt in a medium saucepan over medium-high heat until the glaze is very thick and has the consistency of honey, 8 to 10 minutes. Stir in the vinegar and remove from the heat.
• Carefully remove the foil cover from the ham and discard; baste with the glaze, making sure to get in between each slice. Increase the heat to medium-high and move the ham over direct heat. Cover the grill and cook until the glaze begins to bubble, about 5 minutes. Baste again with the remaining glaze, then cover and cook until the glaze bubbles, 5 minutes more. Continue basting and cooking until the ham is shiny and the glaze begins to brown, about 10 more minutes. Remove from the grill and let sit 10 minutes, uncovered, before serving.
• Meanwhile, grill the pineapple rings over direct heat until charred on one side, 4 to 5 minutes. Let cool. Arrange the pineapple rings on the uncut portion of the ham, grill marks facing up, and use toothpicks to secure them in place. Place a cherry in the center of each ring and secure with a toothpick.
• Serve the ham with any accumulated juices, remaining pineapple rings and cherries on the side.

GRILLED MOLASSES AND RUM-GLAZED FRESH HAM

Steps:

• Brine ham:
• Bring all brining ingredients except ham to a boil in a deep 8- to 9-quart pot (such as a pasta pot), stirring occasionally until sugar and salt are dissolved. Remove from heat and add ham. (Brine should cover ham; if not, make more brine.) Cool mixture 30 minutes, then chill, covered, turning ham once or twice, at least 1 day and up to 2.
• Prepare grill for cooking using enough hardwood charcoal to fill a charcoal chimney or a shoe box. When coals are ready, push them to one side of grill, leaving about two thirds of grill without coals. Put a drip pan opposite coals.
• Make spice rub and cook ham:
• Finely grind all spice-rub ingredients together in an electric coffee/spice grinder.
• Drain ham and pat dry. Rub ground spices all over ham.
• Place ham on grill rack, fatty side up, over drip pan. Cover grill, leaving cover vents one fourth open and bottom vents fully open, and cook ham, adding a large handful of charcoal every 30 minutes. After 1 hour, turn ham around so other side faces coals and continue to cook until a meat thermometer inserted near but not touching bone registers 155°F, 1 to 2 hours more.
• Make glaze while ham is grilling:
• Heat glaze ingredients over moderate heat, stirring, until butter is melted.
• During last 30 minutes of grilling, brush ham with glaze several times, letting excess fall into drip pan.
• Serve ham:
• Transfer cooked ham to a platter and cover loosely with foil. Let ham stand 30 minutes to 1 hour before carving. Serve with pan drippings (skimmed of fat).

GRILLED FRESH HAM

Steps:

• Prepare grill for indirect cooking.
• Place drip pan under where ham will be placed.
• Insert meat thermometer in thickest part of ham. Place ham on grill and cover grill.
• Grill over coals for 1 1/2 hour to 2 hours (or until thermometer registers 155 - 160).
• SAUCE: In a mixing bowl; combine chili sauce, vinegar, lemon juice, mustard and garlic. Mix well.
• Brush ham frequently with sauce during the last hour of grilling.
• Let ham stand at least 10 minutes before carving.

ANNETTE'S GREAT HAM GLAZE

Steps:

• Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.