You may also like
Categories:
ham water sugar salt cloves whole nutmegs fresh ham Rub coriander seeds coriander seeds cumin seeds whole black peppercorns paprika kosher salt dark rum molasses unsalted butter
Viewed: 12 - Published at: 8 years agoIngredients
- For brining ham
- 4 quarts water
- 1 cup sugar
- 1 cup table salt
- 30 whole cloves
- 4 whole whole nutmegs, cracked
- 1 (8 lb) bone-in shank-end fresh ham, skinned and trimmed of all but a thin layer of fat
- For spice rub
- 2 tablespoons coriander seeds, plus
- 2 teaspoons coriander seeds
- 4 teaspoons cumin seeds
- 4 teaspoons whole black peppercorns
- 4 teaspoons paprika
- 4 teaspoons kosher salt
- For glaze
- 1/4 cup dark rum
- 1/4 cup molasses (preferably mildly flavored)
- 1/4 cup unsalted butter
Method
- Brine ham: Bring all brining ingredients except ham to a boil in a deep 8- to 9-quart pot (such as a pasta pot), stirring occasionally until sugar and salt are dissolved.
- Remove from heat and add ham.
- (Brine should cover ham; if not, make more brine.) Cool mixture 30 minutes, then chill, covered, turning ham once or twice, at least 1 day and up to 2.
- Prepare grill for cooking using enough hardwood charcoal to fill a charcoal chimney or a shoe box.
- When coals are ready, push them to one side of grill, leaving about two thirds of grill without coals.
- Put a drip pan opposite coals.
- Make spice rub and cook ham: Finely grind all spice-rub ingredients together in an electric coffee/spice grinder.
- Drain ham and pat dry.
- Rub ground spices all over ham.
- Place ham on grill rack, fatty side up, over drip pan.
- Cover grill, leaving cover vents one fourth open and bottom vents fully open, and cook ham, adding a large handful of charcoal every 30 minutes.
- After 1 hour, turn ham around so other side faces coals and continue to cook until a meat thermometer inserted near but not touching bone registers 155°F, 1 to 2 hours more.
- Make glaze while ham is grilling: Heat glaze ingredients over moderate heat, stirring, until butter is melted.
- During last 30 minutes of grilling, brush ham with glaze several times, letting excess fall into drip pan.
- Serve ham: Transfer cooked ham to a platter and cover loosely with foil.
- Let ham stand 30 minutes to 1 hour before carving.
- Serve with pan drippings (skimmed of fat).
- Cooks' notes:
- Gas grill method: Preheat grill to moderately low.
- Place ham, fatty side up, in grill on a rack in a large broiler pan.
- Close lid, then roast about 3 hours.
- Oven method: Roast ham, fatty side up, on a rack in a large roasting pan in a preheated 350°F oven, about 3 hours.
