Grill-Roasted Ham

From Cook's Country | April​/May 2009

Why this recipe works:

Instead of spiral-sliced ham, which dried out on the grill, we chose uncut ham for our Grill-Roasted Ham recipe. The protective layer of fat on the outside of uncut ham allowed it to stay moist on the grill. Cooking the ham over indirect heat ensured moist, tender meat, while finishing it over… read more

Instead of spiral-sliced ham, which dried out on the grill, we chose uncut ham for our Grill-Roasted Ham recipe. The protective layer of fat on the outside of uncut ham allowed it to stay moist on the grill. Cooking the ham over indirect heat ensured moist, tender meat, while finishing it over direct heat yielded a crisp, charred crust. To prevent the fat from dripping onto the grill and setting fire to grill and meat, we used a roasting V-rack to keep the ham a safe distance from the flames. For a charred crust on all sides of the ham, we needed a safe way to turn the ham on the grill. Our solution was to use metal skewers to simulate a rotisserie: Skewer the meat on either side if the bone to create handles. Once the ham has cooked through, we turned it about every five minutes on the makeshift rotisserie. The fat rendered off, creating a tantalizing smoky, charred exterior all around.

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Serves 16 to 20

Do not use a spiral sliced ham; it will dry out on the grill. You will need two 12-inch metal skewers for this recipe.

Ingredients

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