Grilled Ham

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!