Grilled ham tastes way better, and when cooking it we’re crisping up the skin also. Nothing goes to waste, and it is oh so tasty!
Servings 8
Instructions
- Before doing anything, make sure to check if the ham has been brined or not. This is important. If you buy a ‘raw’ ham directly from your butcher’s then you need to brine it first. Use a wet brine, 6 – 8%. Why is this important? Well, if the ham isn’t brined at all it will taste flat. You need the salt to bring out flavor. And if it has been brined already at the store and you place it in a second brine, it will be way too salty. I alway buy brined ham, it saves me a lot of work.
- Take the ham out of the plastic bag, and remove any net holding it together. Pat it dry with a paper towel.
- Prepare the grill for indirect heat, run it at 140° C / 280° F. When the grill is hot, cover the entire surface of the skin with salt. You can't add too much here, so just keep going until the skin is covered. Place the ham with the skin side up on the grill with a thermometer in it. Smoke it until the inner temperature hits 45° C/ 113° F.
- Now flip the ham upside down so the skin faces down. Most if not all salt will fall off, and that's fine. Grill the ham this way until the skin has crisped up and the inner temp of the ham reaches 65° C / 149° F.
- To maximize the crispiness of the skin I remove it with my hands (with gloves) by pulling it off. There's a soft layer of fat underneath the skin that makes this relatively easy. Place the skin back on the grill with the fat side (underside) down. Leave it like this for 5-10 minutes.
- In the meantime; bring the ham in and let it rest uncovered for 30 minutes.
- Chop/crush the skin into small pieces, and serve the ham with crispy skin drizzled on top.
