My Wife’s Obsession with Ham: A Delicious Dilemma
My wife’s family is coming over for Easter, and of course, my wife, the ultimate ham fanatic, insisted on a double smoked ham from Sherman Provision. Lucky for her, I ordered two. One for Easter dinner, and another for this blog post. The life of a blogger means you get to celebrate holidays twice – once on the actual day and again when you cook ahead of time for your blog. It’s a bit of a challenge when the recipe doesn’t quite work, and I have to cook it multiple times to get it right. My kids even joke, “Daaad, do we have to have Thanksgiving turkey agaaain?”
But this time, I nailed it. As I brought the glistening ham in from the grill, my wife and kids started circling like sharks. I had to fend them off with my grill spatula just to get the perfect shots for this post. Once I had my pictures, I started carving, and for a while, I couldn’t keep up. A quarter of the ham disappeared from the cutting board before I even put the knife down and asked if we could finally sit down to eat. They slunk off to set the table, but when I turned my back, my wife slyly grabbed another piece of ham.
So, let me share with you my easy grilled ham recipe, glazed with honey, bourbon, and mustard. Cook it low and slow until the ham is reheated, brush it with multiple layers of glaze, then carve and serve.
Equipment
To get started, make sure you have the following equipment:
- Grill (I use a massive Weber Summit, which I absolutely love)
- 9 inch by 13 inch aluminum foil pan
Notes
Here are a few important notes to keep in mind:
- Avoid using a spiral sliced ham for this recipe. The pre-slicing lets all the precious juices leak out while the ham is heating. Most spiral sliced hams recommend serving them straight from the refrigerator for this reason.
- I recommend using a bone-in ham because I prefer the less processed option. “Ham” and “ham with natural juices” are the best choices, followed by “ham with water added.” The worst-case scenario is “ham and water product,” which tends to look like a square loaf. But don’t worry, this recipe will work with any type of ham.
- Carving around the bone can be a bit tricky with bone-in ham. Start by carving the opposite side of the bone to get nice, big slices. Then, cut the rest of the ham away from the bone in large chunks and carve those or save them for later use, like ham salad or pea soup.
- If you want to try cooking the ham on a charcoal grill, check out my “Rotisserie Ham with Orange and Honey Glaze” recipe for indirect medium-low setup options. Instead of using the rotisserie, put the grill grate back on and continue with step 4 – Cook the ham.
- If you prefer to keep it simple, you can skip the glaze and scoring. In that case, you’re using the grill as a glorified oven to reheat your ham, which can be quite useful if your oven is already full of Easter side dishes.
What do you think?
Do you have any questions or other ideas? Leave them in the comments section below. I’d love to hear from you!
Related Posts
- Rotisserie Ham with Honey and Orange Glaze
- Rotisserie Ham, Barbecue Style
- Rotisserie Fresh Ham with Injection Brine
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