Charcoal-Barbecue Honeyed Ham Recipe
Ingredients
| Tenderized or fully cooked ham | ||
| Honey | 3 Tablespoon | |
| Worcestershire | 1 Tablespoon | |
| Dry mustard | 1 Tablespoon | |
| Ground ginger | 3/4 Teaspoon | |
| Black pepper | 1 Dash | |
Directions
Place a drip-catching pan in the fire bed beneath grill where the ham will be placed.
You can make one of heavy-duty foil folded double.
It should be about 3 inches longer and 2 inches wider than the ham, with sides about 2 1/2 inches high.
Start two charcoal piles (one on either side of the drip-pan) of 20 briquets each, 30 to 45 minutes before you plan to start the ham (the briquets should burn down to an even gray).
After each hour of cooking time, add about 6 briquets on each side.
Start the ham on the grill 3 to 5 hours before serving time, depending on the size and type of ham you buy.
Plan on 15 to 20 minutes per pound if you buy a "tenderized" ham (or cook to 160° on a meat thermometer); or 10 to 15 minutes per pound for a fully cooked ham (or 130° on meat thermometer).
As an added precaution to keep ham fat away from the barbecue fire, shape a "pan" of double heavy-duty foil loosely around lower half of ham.
Sides should be about 4 inches high and should stand away from ham about 1 inch all around.
Insert meat thermometer in thick portion of ham.
Set ham on the barbecue, centered over drip pan beneath.
For slow heat, keep any draft opening small.
Check the ham every half hour; if it begins to brown too quickly, lower heat by making draft openings smaller (but don't completely close them).
If drippings accumulate excessively in the pan directly under the ham, remove them with a turkey baster.
One hour before ham is done, remove from barbecue, drain off drippings, skin, score, and brush with honey glaze made by combining honey, Worcestershire, mustard, ginger, and pepper.
Return to barbecue and brush with glaze about every 15 minutes.
When ham is done, it will be easier to slice if you let it stand 15 to 20 minutes.
You can make one of heavy-duty foil folded double.
It should be about 3 inches longer and 2 inches wider than the ham, with sides about 2 1/2 inches high.
Start two charcoal piles (one on either side of the drip-pan) of 20 briquets each, 30 to 45 minutes before you plan to start the ham (the briquets should burn down to an even gray).
After each hour of cooking time, add about 6 briquets on each side.
Start the ham on the grill 3 to 5 hours before serving time, depending on the size and type of ham you buy.
Plan on 15 to 20 minutes per pound if you buy a "tenderized" ham (or cook to 160° on a meat thermometer); or 10 to 15 minutes per pound for a fully cooked ham (or 130° on meat thermometer).
As an added precaution to keep ham fat away from the barbecue fire, shape a "pan" of double heavy-duty foil loosely around lower half of ham.
Sides should be about 4 inches high and should stand away from ham about 1 inch all around.
Insert meat thermometer in thick portion of ham.
Set ham on the barbecue, centered over drip pan beneath.
For slow heat, keep any draft opening small.
Check the ham every half hour; if it begins to brown too quickly, lower heat by making draft openings smaller (but don't completely close them).
If drippings accumulate excessively in the pan directly under the ham, remove them with a turkey baster.
One hour before ham is done, remove from barbecue, drain off drippings, skin, score, and brush with honey glaze made by combining honey, Worcestershire, mustard, ginger, and pepper.
Return to barbecue and brush with glaze about every 15 minutes.
When ham is done, it will be easier to slice if you let it stand 15 to 20 minutes.
Chef
