While ham is not my favorite holiday food, I aim to please, so I went ahead and decided to do my "typical" Double Smoked Ham.
My wife got the standard spiral cut ham, around 10lbs.
On Easter morning I made a glaze / sauce with a coke base, a little honey, and various spices.
I also made a special "rub" for the ham.
After church, I placed the ham in a cooking pan and applied the rub and let it sit while I prepared my Weber Kettle.
I got the ham onto the Kettle a little before 10:30am. The cooking temperature started out lower than I expected for the first half an hour, so I ended up opening up the lid a little to allow for airflow to bring the temperature up.
The cooking temperature got up to almost 325. Around half way through, I rotated the pan to let the other side of the meat closer to the coals.
Then, I just let it cook.
With about half an hour left, I took the ham out of the pan and placed it right on the grill grates.
Of course, I had to have a couple SheppyBrew beers, including my "Whisper of the Tengu" Rice Lager.
It turned out delicious. Nice and light. Crisp and clean with more hop flavor than your typical Rice Lager.
The Mistral and Motueka play nicely together to give the beer a subtle lemon / lime aroma with a slightly herbal flavor.
Really nice.
The ham came out great. After I carved it up, I put the glaze / sauce on the part of the ham we served for Easter dinner.
We have more ham left-over. My wife made a wonderful ham/cheese/noodle casserole for dinner already this week.
I think this ham was one of my best.
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