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Grilled Ham

Eskew38Eskew38 Posts: 2
edited December 2019 in Pork
Hey y’all!
My grandmother, Mama Cooper, used to grill a ham on a weber kettle and the fat and skin would be almost burnt but tasted like pork rinds. I have not figured out how to do this, please help!
It always turned out wonderful, juicy and tender!  As far as I know she was using a precooked ham.
Some mistakes were to much fun to only make once!

Comments

  • Bumping up, come on folks I know some of you know how she did this, how can I do it on the egg?
    Some mistakes were to much fun to only make once!
  • Hey, 
    This is how we do it in Ireland and many parts of Europe, and it turns out fantastic. It’s one thing I don’t do on the egg or haven’t yet.

    heres the scoop!
    Pork leg, deboned, and tied in a roll with twine by the butcher, keep the thick skin/fat on, the butcher here says it’s called a picnic ham deboned 

    I got a 9 lb tonight but anything 6+ is fine 

    place overnight in cold water

    remove next day, dump water, and put in a large pot skin down, pour in a can of draught Guinness, just fill to cover with about an inch of water. Slowly bring to simmer, DO NOT BOIL

    Add to the water now, 
    1 large onion cut I. Half
    6 peppercorns
    2 carrots 
    2 bay leaves
    2 table spoons brown sugar
    1 wine glass of cider vinegar

    Bring back to simmer, and cover at simmering for 20 mins per lb of meat, keeping meat topped up with boiling water 

    when time up turn off heat and leave in pot for 15 mins

    remove the rind only to expose the jelly like fat, cross cross the cuts with a sharp knife on the fat and place whole cloves into the fat

    Pour your glaze of choice over the ham now (contact me if you are doing this, I typically get whiskey, honey, and English mustard and mix it up into a gel and pour over)

    Place in preheated oven and bake for 15-20 mins at 400F, reglazing with the drippings off the meat every 5 mins. Be careful in the oven step, all ovens are different and just keep your eyes on it

    let it rest for 15-30 mins 

    works amazing for the last 40+ years!


    Tiocfaidh!
    Support 26+6=1 United Ireland

  • Tiocfaidh!
    Support 26+6=1 United Ireland

  • Tiocfaidh!
    Support 26+6=1 United Ireland
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