anyone ever BBQ a fresh ham?

[Don Stugots]

i dont mean ham steaks either. I have 2 fresh hams, sans bone and was thinking of putting one on the rotessiary. what say you?

[weekapaugjz]

I never have but it sounds delicious. Are you having guests over?

[ANC]

I never have but this may give you some good info on it..

http://www.recipetips.com/kitchen-tips/t--752/grilling-ham.asp

It pretty much says Grilling is ideal for cooking smaller ham cuts, such as ham slices. It is not the best-suited method for cooking a whole or half ham. Because grilling uses high heat and short cooking times, a whole or half ham will become overcooked on the outside before the inside reaches the proper temperature.

i dont mean ham steaks either. I have 2 fresh hams, sans bone and was thinking of putting one on the rotessiary. what say you?

tee hee :happy:


Disregard my entire post... rotisserie sounds great!

[joethebartender]

i dont mean ham steaks either. I have 2 fresh hams, sans bone and was thinking of putting one on the rotessiary. what say you?

I got this advice from a BBQ board I belong to... I think I agree with this guy as far as brining first, then a nice rub before firing.
Then maybe some brown sugar/frozen OJ glaze while finishing. You also might need to put an aluminum pan under it to keep flare ups from the dripping fat down.

I do fresh hams at 325-350 as I do not care for them as much when done low/slow but you can. Often I halve so they are about 9-10 lbs or so but I also do whole ones--depends on how many I am cooking for.

I prefer skin-on so I use a razor blade to make a crosshatch pattern in the skin (cutting into the underlying fat up to--but not into--the meat. I brine in a mix of 3 qts water, 3 cups apple or cranberry juice, 1 cup sugar, 1 cup kosher salt, a few dozen whole cloves, and 1-2 tsps of freshly grated nutmeg. I soak for 24 hours-48 hours for half hams, 48-72 for whole.

I often make a rub of 1/2 cup Tabasco, 2 Tblsp minced fresh garlic, 2 Tbls each of cumin and coriander, 1 Tbls dry thyme, 2 teaspoons each of allspice and ginger, and 1 Tbls each of kosher salt, freshly ground white pepper, and brown sugar.

I grill-roast at 350 and pull at ~150 internal (take temps in 2 places once one place hits your temp), and rest it 30 min. They usually take 3-4 hours cook time, depending on size, longer for the whole larger ones but not by much. I serve it with pineapple-mango salsa or a sauce like this or this.

Certainly most any brine or rub will work here. Substitute at will. I like this brine on fresh ham and this paste rub makes the skin/fat on the outside very spicy and delicious.

[Kris10]

I have a feeling Hippo would have an answer for you

[Hottub]

I trim off the fat, slice it into delicious boneless chops, then grill as usual.

[Don Stugots]

i was going to do that but i wanted to try to make it on the spinner. i may just let it soak over night in pine apple salsa and honey, put it on the spiket for a few hours and baste it with the salsa/honey mix while it cooks.

[Dude!]

ANC
there is way too much
going on in your post
1 link
4 quote boxes
moving signature
4 mod quotes
ugly avatar
emoticon

even a 'last edited by' comment
at the end!

you have way too many
post "accessories"

[ANC]

ANC
there is way too much
going on in your post
1 link
4 quote boxes
moving signature
4 mod quotes
ugly avatar
emoticon

even a 'last edited by' comment
at the end!

you have way too man
post "accessories"

I know I'm sorry.. asthetics is not my strong suit. :down:

[boosterp]

I have smoked a ham, never BBQd one though. Typical seasonings, soak in brine just for good measure.

Smoked ham rocks the pig's fat ass.

[sspkmark]

http://www.recipezaar.com/Bourbon-Glazed-Fresh-Ham-86189

Was going to try this soon, Let us know how whatever you do works out

[Gvac]

Was the butcher out of steak?

[Tall_James]

They sure do love their hams over at the History Channel.

[Gvac]

You're fantastic, James.

That one seriously got me.

[A.J.]

Let me check some local recipies for you.

Ohhhh..........right.