Grilled Ham With Jack Daniels Mop Recipes

GRILLED HAM WITH JACK DANIEL'S MOP

Steps:

• To make the mop: In a medium bowl whisk together the mop ingredients. Allow the ham to stand at room temperature for about 1 hour before grilling. Place the ham in a heavy-gauge foil baking pan. Score the ham in a diamond pattern by making shallow, diagonal cuts about 1 inch apart across the top surface. Rub the spices into the ham. Grill the ham over indirect low heat until the internal temperature reaches 140 degrees, 3 to 4 hours. Baste with the mop during the last twenty minutes of grilling time. Remove from the grill and allow to rest about fifteen minutes before slicing. Serve warm or at room temperature.

GRILLED HAM WITH JACK DANIEL'S MOP

Steps:

• TO MAKE THE MOP: In a medium bowl whisk together the mop ingredients.Allow the ham to stand at room temperature for about 1 hour before grilling. Place the ham in a heavy gauge foil baking pan. Score the ham in a diamond pattern by making shallow, diagonal cuts about 1 inch apart across the top surface. Rub the spices into the ham.Grill the ham over Indirect Low heat until the internal temperature reaches 140°F, 3 to 4 hours. Baste with the mop during the last 20 minutes of grilling time. Remove from the grill and allow to rest for about 15 minutes before slicing. Serve warm or at room temperature.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

GRILLED HAM

Steps:

• Preheat grill to 350 degrees F (175 degrees C).
• Mix brown sugar and mustard together in a bowl until a paste forms.
• Place ham on a large piece of aluminum foil. Spread brown sugar paste over entire ham. Wrap foil securely around ham, sealing all of the edges together. Place wrapped ham in a disposable pan.
• Grill ham on the preheated grill until heated through, about 2 1/2 hours. Remove ham from grill and let rest 30 minutes before slicing.

JACK DANIEL'S GLAZED HAM (WITH ALLSPICE & ORANGE)

Steps:

• Preheat oven to 325°F
• On a rack in a roasting pan, roast ham, uncovered, for 20 mins per lb, or until a meat thermometer reads 140°F
• Before ham is done, in a small saucepan, mix together the brown sugar, Jack Daniel's whiskey, orange peel, cloves & allspice. Simmer, over medium-low heat, for 15 mins, or until slightly thickened. Brush the glaze over the ham 20 mins before it is done.
• Serve the ham garnished with orange slices & endive, if desired.

JACK DANIELS GLAZED HAM RECIPE

Steps:

• Preheat oven to 325°. On a rack in a roasting pan, roast ham, uncovered, for about 20 minutes per pound, or until a meat thermometer reads 140° F. Before ham is done, simmer a mixture of the brown sugar, Jack Daniel's whiskey, orange peel, cloves, and allspice over medium low heat for about 15 minutes, or until slightly thickened. Brush the glaze over the ham about 20 minutes before done. Serve the ham garnished with orange slices and endive, if desired. Serves 6 to 8

JACK DANIEL'S GRILLED STEAK RECIPE - (4.3/5)

Steps:

• Place the steaks in a pan that is large enough to hold all 4. Set aside. In a mixing bowl, whisk together the whiskey, soy sauce, olive oil, mustard, brown sugar, garlic, and fresh ground pepper; whisk until thoroughly combined. Pour the marinade over the steaks, turning the steaks once or twice to coat evenly with the marinade. Cover with plastic wrap and marinade over night, or at least for 4 hours, in the refrigerator, turning it once while in the fridge. Remove steaks from fridge 30 minutes before you are ready to grill. Set up the charcoal grill for direct grilling. Fire up the grill and preheat to high. For steaks, you want the heat as high as possible. Right before you are ready to cook, pour cooking oil on a paper towel and oil the grate using long-handled tongs. Drain the marinade off the steak and discard the marinade. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare. After the steak is properly seared, if it's not finished cooking, move it to the warm side of the grate (not directly over the coals), close the lid and continue to cook the steak until it's at desired temperature for doneness. To test for doneness, insert an instant-read thermometer in the side of the steak. The internal temperature should be 145°F for medium-rare. Transfer the grilled steaks to a cutting board and let the steak rest for about 5 minutes before cutting. In the meantime, prepare the vegetables. Season the onions and zucchini with salt and pepper and drizzle with olive oil. Working in batches, grill the vegetables until tender and lightly charred all over, about 6 to 7 minutes for the onions and zucchini. Remove from grill and serve with steaks.

GRILLED HAM 'N' JACK CHEESE

Steps:

• Butter one side of each slice of Texas toast. On the unbuttered sides of four slices, layer the cheddar cheese, half of the ham, onion if desired and remaining ham; spread with ranch dressing. Top with pepper Jack cheese and remaining toast, buttered side up. , In a small skillet over medium heat, toast sandwiches for 3-4 minutes on each side or until cheese is melted.,

JACK DANIELS MEAT SAUCE OR GLAZE

Steps:

• Put all the ingredients into a small saucepan and heat over a medium heat until the jam is liquified and the mixture begins to become like syrup.
• You might want to stir this mixture to make sure it doesn't stick or burn because of the high sugar content.
• Baste ham during the baking process and pour some of the glaze up into a bowl to use as a sauce on the side.

T.G.I. FRIDAY'S® JACK DANIELS® SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
• Roast garlic in preheated oven until the cloves are soft, about 1 hour.
• Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
• Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
• Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.