GRILLED HAM
By having the ham sealed in foil, the ham stays moist and delicious.
Provided by Kris
Categories Main Dish Recipes Pork Ham Whole
Time 3h10m
Yield 15
Number Of Ingredients 3
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.
Nutrition Facts : Calories 706.3 calories, Carbohydrate 9.7 g, Cholesterol 198.7 mg, Fat 51.5 g, Fiber 0.1 g, Protein 47.6 g, SaturatedFat 17.8 g, Sodium 177.9 mg, Sugar 9.4 g
HONEY-GLAZED SMOKED HAM
Steps:
- Gather the dry rub ingredients and ham.
- The night before you smoke the ham, mix together the pepper, paprika, sugar, salt, dry mustard, and cayenne in a small bowl.
- Rub the spice mixture over the surface of the ham.
- Wrap the ham in aluminum foil and let it sit in the refrigerator overnight to soak up all the flavors.
- The next morning, remove the ham from the refrigerator and let it sit for 1 hour.
- Gather the basting sauce ingredients and ham.
- Prepare the smoker. You will be smoking at about 210 F/100 C for 5 to 6 hours, or until the ham reaches 140 F . (If you use a digital meat thermometer you can set the temperature to 140 F, and you'll be notified once the ham reaches the desired temperature.)
- In a saucepan, mix together the chicken stock, pineapple juice, vegetable oil, dry mustard, and ground cloves. Warm basting sauce over medium heat until completely mixed.
- Score the ham with a sharp knife, scoring in a diamond pattern about 1/4-inch deep.
- Tent the scored ham with foil to prevent it from drying out, and place ham in the smoker.
- Baste the ham with the sauce once every hour, recovering the ham with the foil.
- Gather the glaze ingredients.
- Mix together the honey, pineapple juice, dry mustard, and a pinch of ground cloves to form the glaze.
- Brush the ham generously with the glaze a couple of times during the last hour of smoking, re-covering with the foil to prevent drying out. Serve with your favorite sides and enjoy.
Nutrition Facts : Calories 656 kcal, Carbohydrate 28 g, Cholesterol 243 mg, Fiber 1 g, Protein 85 g, SaturatedFat 4 g, Sodium 4253 mg, Sugar 26 g, Fat 23 g, ServingSize 1 Ham (12 Servings), UnsaturatedFat 0 g
GRILLED HOLIDAY HONEY HAM
Provided by Patrick and Gina Neely : Food Network
Time 14h15m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- Trim the ham of any excess fat, but leaving 1/4-inch of fat on the ham. With a sharp knife, score the fat on the top of the ham. Place the ham on a large rimmed baking sheet.
- Whisk together the brown sugar, salt, black pepper, cumin, ginger, mustard powder, and cinnamon in a small bowl. Reserve 1 tablespoon of the dry rub mixture for the glaze. Season the ham with the remaining dry rub. Place plastic wrap over the ham and put it in the refrigerator for 8 to 12 hours. Allowing the seasoning to penetrate the ham overnight will give it a fuller flavor.
- Preheat your charcoal grill to 300 degrees F for indirect heat.
- Place the baking sheet with the ham on the grill grates, with the ham flat side down. Cover the grill and let the ham cook for 2 hours.
- Heat the butter, thyme, honey, vinegar, and reserved dry rub together in a medium saucepan until the butter melts. Stir together until smooth. Brush the ham with the glaze, cover with grill lid, and grill for 30 minutes more, basting the ham every 10 minutes with the glaze. Remove to a platter, let rest for 30 minutes, then carve and serve.
GRILLED GLAZED HAM
This method of grilling and glazing ham can be used with any glaze. Just make sure to heat your ham up over medium indirect heat before brushing it on. (Grill times will be affected by the temperature outside and the wind.)
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Cut three 12-inch pieces of heavy-duty foil. Working one piece at a time, fold in half lengthwise. Fold in half again and fold in half one more time; you should have a long strip of foil about 1 1/2 inches wide. Twist the two ends of the strip in opposite directions making a twisted rope of foil. Repeat with the remaining two pieces of foil. Set all three ropes in the center of a small disposable aluminum roaster about 1 inch apart and place the ham on top. (The ropes will prevent the bottom of the ham from burning.) Cover tightly with foil and place over indirect heat (if your grill has a thermometer, it should be at around 325 degrees F). Cover the grill and cook until just warmed through, 35 to 45 minutes.
- Meanwhile, boil the pineapple juice, brown sugar and 1 teaspoon salt in a medium saucepan over medium-high heat until the glaze is very thick and has the consistency of honey, 8 to 10 minutes. Stir in the vinegar and remove from the heat.
- Carefully remove the foil cover from the ham and discard; baste with the glaze, making sure to get in between each slice. Increase the heat to medium-high and move the ham over direct heat. Cover the grill and cook until the glaze begins to bubble, about 5 minutes. Baste again with the remaining glaze, then cover and cook until the glaze bubbles, 5 minutes more. Continue basting and cooking until the ham is shiny and the glaze begins to brown, about 10 more minutes. Remove from the grill and let sit 10 minutes, uncovered, before serving.
- Meanwhile, grill the pineapple rings over direct heat until charred on one side, 4 to 5 minutes. Let cool. Arrange the pineapple rings on the uncut portion of the ham, grill marks facing up, and use toothpicks to secure them in place. Place a cherry in the center of each ring and secure with a toothpick.
- Serve the ham with any accumulated juices, remaining pineapple rings and cherries on the side.
DOREEN'S HAM SLICES ON THE GRILL
This is a longtime favorite of my family -- even the most selective 'diners' like it! Cooked ham is basted with a warm, zesty sauce while grilling. Smoked turkey slices may be substituted for ham.
Provided by DOREENB
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- In a small bowl, mix brown sugar, lemon juice and prepared horseradish.
- Heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm.
- Score both sides of ham slices. Place on the prepared grill. Baste continuously with the brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 58 g, Cholesterol 8 mg, Fat 1.3 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 260.4 mg, Sugar 55.3 g
ZESTY GRILLED HAM
If it's ham, my kids will eat it, but they like this kicked-up recipe best of all. Even the small ones eat adult-sized portions, so be sure to make plenty. -Mary Ann Lien, Tyler, Texas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place brown sugar, horseradish and lemon juice in a small saucepan; bring to a boil, stirring constantly. Brush over both sides of ham. , Place ham on an oiled grill rack over medium heat. Grill, covered, until glazed and heated through, 7-10 minutes, turning occasionally.
Nutrition Facts : Calories 180 calories, Fat 5g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 845mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 14g protein.
GRILLED HAM STEAK
Make and share this Grilled Ham Steak recipe from Food.com.
Provided by Karen..
Categories Ham
Time 18m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl combine mustard, honey and orange zest.
- Brush over one side of ham.
- Grill uncovered over medium hot coals for 6-7 minutes.
- Turn; brush other side.
- Cook for additional 5-6 minutes.
GRILLED HAM STEAKS
Searching for a mouthwatering entree that doesn't require loads of time and effort? These savory ham slices from Sandy Morris of Lititz, Pennsylvania are marinaded and basted in a molasses-clove sauce and grilled to perfection.-Sandy Morris, Lititz, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Pour 1-1/2 cups into a large resealable plastic bag; add ham steaks. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill ham steaks, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until heated through, turning and basting frequently with reserved marinade.
Nutrition Facts :
GRILLED HAM, BAKED ONIONS
This is a lovely dish, old-fashioned and what I call "great-grandmotherly." I sometimes find white sauces a bit heavy, so I have lightened this one by using half vegetable stock to milk. The sauce is worth seasoning generously, with salt, pepper, grainy mustard, bay leaves, and a (mild) grating of nutmeg. I leave the bay in even when the sauce is finished and poured over the onions. It adds much in the way of subtle flavor. Should you not fancy grilled ham, then I would still urge you to make the onions-they would be good even on their own, perhaps with a mound of buttery mashed potato or, better still, golden rutabaga with lots of butter and pepper.
Yield serves 2, with second helpings of onions
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Bring a deep pan of water to a boil. Peel the onions, add them to the pan, then decrease the heat and let them simmer until they are tender when pierced with the tip of a knife. This will only be a matter of twenty to twenty-five minutes or so. Drain them and discard the water (don't try using it in the sauce, the flavor can be too strong).
- Put the pan back on the stove, melt the butter in it, and stir in the flour, keeping the heat low to medium. Let the flour and butter cook for a couple of minutes, stirring often so the mixture doesn't burn, then increase the heat, pour in the stock and milk, and whisk together for a minute until there are no lumps.
- Season the sauce with salt and black pepper, the bay leaves, a gentle grating of nutmeg, and the mustard. I cannot emphasize enough the importance of these seasonings: they add depth and savor to the sauce and make the whole dish "work." Let the sauce simmer gently for a good ten minutes or more, stirring regularly so that it does not catch on the bottom.
- Cut the onions in half from stem to tip-take care, they are slippery-and place them, flat side down, in a shallow baking dish. I use an oval enameled gratin dish. Chop the parsley, but not too finely, and stir it into the sauce, then scoop the lot over the onions. Their caps will probably be poking out, but no matter, just bake for forty to forty-five minutes until the sauce is bubbling.
- Turn off the heat, but leave the onions in the oven while you cook the ham. If your broiler is, like mine, in the oven, then move the onions to the bottom and put the broiler pan two-thirds of the way up, so that it blocks the onions from the broiler (if you prefer, you can cook the ham on a stovetop grill).
- Oil the steaks lightly and season them with pepper, a very little salt, and a light sprinkling of oregano. Now broil them for three or four minutes on each side, until golden. Serve the broiled ham with the baked onions and heir sauce.
PERFECT GRILLED CHEESE & HAM SANDWICH
My favorite lunch time snack. Not the healthest, but sometimes we need to be bad. If you like cheese this sandwich oooses it!
Provided by teebone
Categories Lunch/Snacks
Time 7m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat a small nonstick frying pan to medium.
- Butter one side of each slice of bread.
- Place on slice of bread butter side down into the frypan.
- Layer cheese, ham, cheese, ham,& cheese.
- Fry for 1 1/2 minutes and check underside to see if bread is golden brown.
- Flip sandwich if ready, if not leave in pan for no longer than 1 more minute.
- Remove sandwich from pan and rest on spatula to allow the sandwich to cool without getting soggy.
- Slice& eat.
Nutrition Facts : Calories 418.1, Fat 19.3, SaturatedFat 10.8, Cholesterol 53.3, Sodium 1421.6, Carbohydrate 35.2, Fiber 3.9, Sugar 3.1, Protein 28.1
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