When making mashed potatoes, steam them, rather than boil them
By Mike Thayer
Low and Slow Ham
Next to bacon cheeseburgers and steak, ham one of my boys’ favorite items off the grill. It’s also a Christmas Dinner tradition. This recipe is simple and celebrates the great flavor of smoky ham.
- Bone-in ham (fully cooked), about 10 pounds
- Cookies Flavor Enhancer or your favorite rub
- 1-½ cups of orange juice (Tip: if your OJ has a high sugar content, cut it with some water, otherwise it will simmer into a goo)
Directions:
Setting your ham in a large cast iron skillet or roasting pan suitable for the grill (line your roasting pan with aluminum foil) place your ham fat side up on/in the skillet/pan and rub it down with the rub. Pour the orange juice in the pan, but NOT OVER the ham. This is going to serve as a basting liquid. When you first put the ham on the grill, we just want the ham’s natural juices to meld with the rub to start things off. Later on, you’ll start basting the ham with the orange juice from the pan. Place your ham over indirect heat, using the ‘Snake Method’ in your grill set-up. Let it cook low and slow for 3 to 3-½ hours (about 20 minutes per pound of ham), basting it with the orange juice every 1/2 hour or so. Heat is important here, LOW AND SLOW, about 225 degrees. We want the orange juice to simmer, not cook, cut it with water as needed. And if your cast iron skillet couldn’t take all the orange juice at once, that’s OK, you can add more as you baste. Because this is a pre-cooked ham, you don’t need to leave it on the grill until it hits 145 degrees. In this case, prime juiciness is achieved at about 135 degrees on your meat thermometer. Let the ham rest for about 10 minutes under an aluminum foil tent before slicing.
It’s Another Dose of YUM!
$pend Wisely My Friends…
Enjoy this post?
If you appreciate this recipe and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike
Low and slow Christmas Ham on the grill – Bachelor on the Cheap
When making mashed potatoes, steam them, rather than boil them
By Mike Thayer
Low and Slow Ham
Next to bacon cheeseburgers and steak, ham one of my boys’ favorite items off the grill. It’s also a Christmas Dinner tradition. This recipe is simple and celebrates the great flavor of smoky ham.
Directions:
Setting your ham in a large cast iron skillet or roasting pan suitable for the grill (line your roasting pan with aluminum foil) place your ham fat side up on/in the skillet/pan and rub it down with the rub. Pour the orange juice in the pan, but NOT OVER the ham. This is going to serve as a basting liquid. When you first put the ham on the grill, we just want the ham’s natural juices to meld with the rub to start things off. Later on, you’ll start basting the ham with the orange juice from the pan. Place your ham over indirect heat, using the ‘Snake Method’ in your grill set-up. Let it cook low and slow for 3 to 3-½ hours (about 20 minutes per pound of ham), basting it with the orange juice every 1/2 hour or so. Heat is important here, LOW AND SLOW, about 225 degrees. We want the orange juice to simmer, not cook, cut it with water as needed. And if your cast iron skillet couldn’t take all the orange juice at once, that’s OK, you can add more as you baste. Because this is a pre-cooked ham, you don’t need to leave it on the grill until it hits 145 degrees. In this case, prime juiciness is achieved at about 135 degrees on your meat thermometer. Let the ham rest for about 10 minutes under an aluminum foil tent before slicing.
It’s Another Dose of YUM!
$pend Wisely My Friends…
Enjoy this post?
If you appreciate this recipe and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike