ForumGarden

Indirect/Medium

Glaze

1/2 cup stone-ground mustard

1/4 cup unsulphured dark molasses

1/4 cup fresh orange juice

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1 bone-in, partially cooked, smoked ham (butt end), about 10 pounds

To make the glaze: In a small saucepan, combine the glaze ingredients. Bring the glaze to a simmer over medium-high heat, stirring occasionally. Simmer for 1 minute, and then remove the pan from the heat.

Allow the ham to stand at room temperature for 30 minutes before grilling. Score the ham by making crosshatches about 1 inch apart and 1/2 inch deep over the entire surface, except on the flat side. Place the ham, flat side down, in a disposable aluminum pan. Grill over Indirect Medium heat for 1 hour. Brush the glaze over the entire surface of the ham, except on the flat side. Continue to grill until the internal temperature reaches 160Ú°F, 2 to 2-1/2 hours more.

Transfer the ham to a cutting board and loosely cover with foil. Let rest for about 15 minutes. Slice and serve warm or at room temperature.

Makes 10 to 12 servings

Tombstone. How could one eat Mustard and Molasses. Ah well everyone to his/her own tastes. Mustard yuk. :-2

capt_buzzard wrote: Tombstone. How could one eat Mustard and Molasses. Ah well everyone to his/her own tastes. Mustard yuk. :-2
You don't like mustard? We have about 3-4 varieties of mustard in our fridge at any given time. From sweet to hot - nothing better!

Tombstone wrote: You don't like mustard? We have about 3-4 varieties of mustard in our fridge at any given time. From sweet to hot - nothing better!


Oh I love english Mustard. Its the Molasses with Mustard I don't like.

Tombstone wrote: You don't like mustard? We have about 3-4 varieties of mustard in our fridge at any given time. From sweet to hot - nothing better!
Mustard. Yum!

As Capt. points out. This is a recipe I would need to taste first.