Anyone able to tell me how to BBQ a ham?!
Answers: I researched the web, but wasn't able to find out exactly HOW to cook the ham on a BBQ. Want to try it for Thanksgiving....maybe the turkey too!
The following reipe is from Weber Grills. The link below is for the collection of recipes. Enjoy and happy grilling.
Orange-Apricot Glazed Ham
With its tangy-sweet sauce, this ham adds delightful flavor to any special occasion.
1/4 cup apricot preserves
1/4 cup orange juice
2 tablespoons soy sauce
1 tablespoon lemon juice
1 fully cooked boneless ham, 5 to 7 pounds
Whole cloves
For glaze, combine apricot preserves, orange juice, soy sauce, and lemon juice.
Score ham by making shallow cuts, about 1" apart, diagonally across the surface in a diamond pattern. Insert a whole clove in the center of each diamond.
Place ham in center of the cooking grate. Grill 1 to 2-1/2 hours or until a meat thermometer registers 140°F (60°C), brushing with glaze during the last 15 minutes of grilling time. Let stand 15 minutes.
Heat remaining glaze on the side of the grill. Just before serving, brush ham with glaze again. Serve any remaining glaze with ham.
Makes 12 to 16 servings.
Arkansas Slow-Smoked Ham
One 6-to-7-pound cooked bone-in ham
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup honey
1/3 cup cider vinegar
1/4 cup bourbon or water
2 tablespoons yellow mustard
2 tablespoons lemon juice
1 teaspoon dried thyme, crushed
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
3 cups wood chips (use hickory or oak chips for the best flavor)
Sauce Directions: In medium saucepan combine ketchup, onion, honey, vinegar, bourbon or water, mustard, lemon juice, thyme, garlic and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently. Divide sauce into two portions; set aside.
Ham Directions: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. In charcoal grill with cover, place preheated coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood chips over the coals.
Place ham on the grill rack over drip pan. Cover and grill for 2 to 2 1/2 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F., basting with one portion of sauce the last 15 minutes. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips halfway through grilling.
Remove ham from grill. Cover and let rest for 15 minutes before slicing. Reheat second portion of sauce and serve with ham.
It would take quite a while. Smoked Ham is already cooked so we're actually just heating it up. They recommend an internal temp of 140oF but it continues cooking after you take it out of the oven and 130 - 135o.
Don't put the glaze on until 20 minutes before it's done - sugary glazes have a tendency to burn.
It's already smoked and smoking again in the BBQ might be redundant! If you do, put a pan of water next to the coals and cook by the indirect method.
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