Another AWESOME recipe and a great Idea by Luca!
Check out this recipe for Double Smoked Ham!
Buy a cooked smoked ham from pretty much anywhere. Walmart has both their own brand and Smithfield ones. A 10 lb ham will run you around $18.
I use the bottom of my trompo king as the base but anything with some lip will work. Handles are a plus.
- Layer pineapple slices in the base with a sprinkle of cinnamon and ground cloves over them. This does two things… acts as a spacer to prevent scorching the bottom, and adds moisture and flavor to the juices you’ll use to baste it.
- Score the ham in a diamond pattern
- Poke each diamond with a clove head.
- Place in the grill at 300 with a light wood like cherry or peach.
- Let it run for an hour then start checking for color and use a baster to keep it moist.
- If it starts getting too dark up top tent it with foil.
- Check internal temp. You’re aiming for around 145. Remember it’s already cooked so you’re smoking while reheating and you don’t want to dry it out.
When you’re about 30 minutes from target, remove foil and start the glazing process. Do 2 or 3 layers to get it nice and sticky/tasty.
Glaze (approximate amounts):
- 3/4 cup apple cider
- 1/4 cup pineapple juice from the can of pineapple slices
- 1/4 cup brown sugar
- 1/4 cup stone ground mustard
- 2 Tbs apple cider vinegar
- Splash of rum, cause why not
- Sprinkle of ground cloves
Mix all well then simmer to reduce a bit. Stir often. Let it cool before glazing. If you start this on the stove when you place the ham on the grill you’ll be good on time.
IMPORTANT: take the cloves out before slicing and serving. Nobody wants to swallow one of those.
Best grill set up from experience is putting the deflectors high up, then grates, then the base with the ham in it. It helps circulate the heat around the ham and not under it.
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