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Category: Ham
Prep Time: Cook Time: Total Time:
12 lb cooked ready to eat ham
Rub:
2 tbsp of ground black pepper
2 tbsp paprika
2 tbsp brown sugar
1 tbsp celery salt
1 tsp dry mustard
1/2 tsp cayenne
Glaze:
2/3 cup apple sauce
3 tbsp orange juice
1 tbsp grated ginger
1/4 tsp dry mustard
Pinch ground cloves
Pinch cinnamon
Ham: Place 1/3 of wood chips in water to soak for 1/2 hour. Preheat your grill to high on one side. Leave other side off. Prepare a smoke pkg. Squeeze excess water from half of soaking wood chips and place them at center of a large piece of foil. Add half of dry wood chips and mix. Close foil around wood chips to create a sealed pkg. Using a fork, poke holes in both sides of pkg for smoke to escape. The more holes – more smoke. Repeat this process again to make a second smoke pkg. Place wood chip pack directly over heat source and wait for smoke. Once you have smoke, reduce heat under pkg. Let barbecue come to 200-220 degrees. Cook ham using indirect heat. Place ham on far side of grill where there is no direct heat. Leave to smoke for 3 hours. Half way through, change smoke pkg for a fresh pkg Tent finished ham with foil for 10 minutes before carving.
Rub: Combine all of rub ingredients into a bowl and rub vigorously into ham. Place ham into a large sealable plastic bag, close and leave to rest overnight. Remove from fridge and let come to room temperature (45minutes)
Glaze: Prepare glaze. Place all of ingredients in to a heavy bottomed sauce pan over medium high heat. Stir until melted. Bring to a boil and reduce heat to simmer for 10 minutes. Let stand for 30 minutes. Reheat before using on ham. With 1 hour left to go, start glazing process. Brush glaze liberally onto meat. Repeat 30 minutes later.
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APPLE GLAZED ROASTED HAM
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Category: Ham
Prep Time: Cook Time: Total Time:
12 lb cooked ready to eat ham
Rub:
2 tbsp of ground black pepper
2 tbsp paprika
2 tbsp brown sugar
1 tbsp celery salt
1 tsp dry mustard
1/2 tsp cayenne
Glaze:
2/3 cup apple sauce
3 tbsp orange juice
1 tbsp grated ginger
1/4 tsp dry mustard
Pinch ground cloves
Pinch cinnamon
Ham: Place 1/3 of wood chips in water to soak for 1/2 hour. Preheat your grill to high on one side. Leave other side off. Prepare a smoke pkg. Squeeze excess water from half of soaking wood chips and place them at center of a large piece of foil. Add half of dry wood chips and mix. Close foil around wood chips to create a sealed pkg. Using a fork, poke holes in both sides of pkg for smoke to escape. The more holes – more smoke. Repeat this process again to make a second smoke pkg. Place wood chip pack directly over heat source and wait for smoke. Once you have smoke, reduce heat under pkg. Let barbecue come to 200-220 degrees. Cook ham using indirect heat. Place ham on far side of grill where there is no direct heat. Leave to smoke for 3 hours. Half way through, change smoke pkg for a fresh pkg Tent finished ham with foil for 10 minutes before carving.
Rub: Combine all of rub ingredients into a bowl and rub vigorously into ham. Place ham into a large sealable plastic bag, close and leave to rest overnight. Remove from fridge and let come to room temperature (45minutes)
Glaze: Prepare glaze. Place all of ingredients in to a heavy bottomed sauce pan over medium high heat. Stir until melted. Bring to a boil and reduce heat to simmer for 10 minutes. Let stand for 30 minutes. Reheat before using on ham. With 1 hour left to go, start glazing process. Brush glaze liberally onto meat. Repeat 30 minutes later.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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