Why not cook your Christmas ham on the grill this year? It is just as easy, but adds that extra smoke flavor. Calculate roughly 45 minutes per pound. If you instead want to try a ham recipe with a golden syrup glaze, check this one out.
- 4.5 lbs ham
- 2 tbsp Hank's KC Royale Rub
- 2 tbsp brown sugar
- 4 chunks apple wood
- 1 egg
- 3 tbsp dijon mustard
- 3 tbsp bread crumbs
- 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.
- Remove the skin from the ham. Apply the rub all over, and then the brown sugar on top.
- Prepare the grill for indirect heat, run it at 110° C / 225° F. When the grill is hot, place the wood chunks on the burning coals and place the ham on the grate with a thermometer in it. Smoke it until the inner temperature hits 65° C/ 150° F. It takes approximately 3.5 hours.
- When it is done you wrap it in aluminum foil and a bath towel and let it rest for roughly an hour.
- While the ham is resting, turn on your oven, set it to 225° C/ 440° F and mix the crust ingredients together. Brush the ham liberally, make sure you get an even coating. Now bake it in the oven for 15 minutes. Take it out and let it cool off for an hour. Done!
Here’s a video showing you how to smoke that ham. This video has one small difference from the recipe above: we inject the ham with glögg! Super tasty: