Description
This is the perfect recipe for grilled ham. Use a Big Green Egg if you have it, or adapt the cooking procedure for whichever grill you own. You’ll never buy a honey baked ham again.
Ingredients
- 1 whole Bone In Butt Or Shank Half – Not Spiral Cut
- 3 Tablespoons Maple Syrup
- 3 Tablespoons Dijon Mustard
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Dark Rum
- ½ cups Light Brown Sugar, Packed
- 1 teaspoon Paprika
- ½ teaspoons Freshly Ground Black Pepper
- ½ teaspoons Onion Powder
- 2 Apples
- 2 Oranges
- Water
- ¼ cups Dark Rum
Preparation
Note in addition to the above cook and prep time, the ham should marinate overnight in the refrigerator. You will also need a large disposable aluminum roasting pan and some hickory smoking chips and charcoal for your grill.
Place the ham in a large aluminum baking pan, or on a large serving platter fat side facing up. Use a sharp knife to cut 1/4-inch score marks into the fat.
In a medium bowl, mix together the maple syrup, mustard, olive oil, rum (the first amount), light brown sugar, paprika, pepper and onion powder. Pour the mixture over the ham, and use your hands to rub it into the fat scores. Cover the ham with plastic wrap or foil, and then refrigerate overnight.
Slice the apples and oranges, place them in an aluminum baking pan, and add a few inches of water and the final amount of rum.
Preheat your charcoal grill to 250 F. Soak your hickory chips in some water for a few minutes while the grill heats.
Add soaked hickory chips on top of the charcoal, and then place the pan with the fruit on top of the heating plate, add the grilling grate, and then place your ham on top of the grate fat side facing up.
Cook the ham at 250 F for 5 to 6 hours, or until a thermometer inserted into the thickest part of the ham reads 140 F. Remove from heat.
Allow the ham to rest for at least 30 minutes before slicing.
