How To Cook An Already Smoked Ham

SMOKED HAM ON THE GAS GRILL

Whether you lot're preparing ham for a vacation like Easter, Christmas or New Year, for a formal brunch or even for a family unit special outcome like a reunion, Christening, or engagement party, you can take this average protein and make it so much more. Even if the ham you lot purchase has already been smoked, yous tin take away the factory flavor and truly brand it your own with our unproblematic technique for smoking on a gas grill using a two-zone cooking method. Plus, I'll give you a ham glaze recipe that will make yous forever throw away a prepackaged coat.

Become your gas grill fix, purchase a ham, and bring your game equally I requite you the easy steps to smoking a ham on the gas grill with wood chunks.

Great Ingredients for a Swell Glaze

Today's hams now come up with a variety of labels so let's cut to the hunt to ensure you know what some of them mean. Wet Cured Hams are already smoked merely still need to be cooked to kill microbes if they are labeled 'cook before eating" or demand some cooking if labeled "cooked". These are usually for buy as a whole, half or os-in shank ham. Dry out Cured Hams take been cured in a lot of common salt and normally demand to be soaked in ice h2o before cooking, which removes a keen bargain of the common salt so it's more edible. Fresh Ham is uncured and uncooked.

No matter what ham you lot select, you'll need a glaze to bring greatness to the meat. For my ham, I'm making an apricot-Dijon glaze that is so flavorful and simple. For my glaze you'll demand the post-obit ingredients:

½ loving cup apricot preserves
½ cup honey
ii tablespoons brown carbohydrate
i tablespoon Dijon-style mustard
1–1/2 teaspoons Worcestershire sauce
½ teaspoon soy sauce
½ teaspoon paprika, preferably Spanish-fashion
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
¼ teaspoon cinnamon
1/eight teaspoon ground cloves

In a medium bowl, combine the glaze ingredients and mix well. Refrigerate until yous need it.

Smoke First

I've discussed the different types of ham and the fact that most sold in grocery stores are precooked and often smoked. Don't permit this terminate yous from doing your own smoking. To commencement, you lot'll need to trim the fat that is yet present on the pre-smoked ham. That means, trim to inside a 1/iv inch. Think, smoke vapor will non penetrate through fat. Afterwards trimming, you'll need to score the meat in the traditional checkerboard pattern. Knife cuts measuring ¼ inch in depth are produced first vertically and then horizontally, leaving nigh one-inch spacing between cuts.

Preparing the Gas Grill

Once trimmed and scored, information technology's time to prepare the gas grill. Low-cal the burners on one side of the grill and set to medium-loftier rut. We desire to maintain a cooking temperature of about 275°F. Go out the other half of the burners off every bit that volition exist the cooking area for the ham. This technique is the 2-zone cooking set up up. Place 2 unmarried filet wood chunks from SmokinLicious® straight on the oestrus shield of the lit burner. These volition heat and release the smoke vapor and add flavour to our ham. Total fourth dimension cooking the ham in this manner volition exist about 30 minutes. The ham is placed on the cold half of the grill with the flat side of the ham on the grate.

After 30 minutes, have two long sheets of heavy-duty foil and identify the ham on the foil. Have your pre-made coat and cover the ham with near half of the glaze mixture. At present, fold the foil around the ham sealing at the summit. Identify the foil-wrapped ham back on the common cold side of the grill and insert a meat thermometer in the meat at least 1-inch away from the bone if you have a bone-in cut of ham. Let cook until the thermometer registers 130°F. Every 15 minutes, brush the ham with glaze dripping that take collected in the lesser of the foil. Once cooked to 130°F, remove the ham from the foil, drain the residual coat back into a bucket with remaining uncooked glaze y'all had reserved and immune to heat on low.

Terminal Step to Crisp Skin

After removal from the foil, there is one last step before serving. The skin requires just a flake of crisping which will be done on the hot side of the grill. Place i side of the ham on the hot side of the grill allowing the coat sugars to caramelize for just a few minutes per side. Do non do the flat side of the ham and do non let the sugars to burn. Once the 3 sides are done, remove to a cutting board and piece. Serve the residuum glaze on the side. Now you must try Smoked ham on the gas grill!

By Donna J. Grant, M.Due south., Lead Woods Specialist, Member- American and Canadian Culinary Federations, at SMOKINLICIOUS® GOURMET WOOD PRODUCTS. For boosted information regarding this commodity or other forest cooking questions, please contact her at 1–800–941–5054 or at info@smokinlicious.com. Follow us on Quora for our content contributions.