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Fresh ham

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    Fresh ham

    Meathead,
    Following your recipe for fresh ham; pork injection, Memphis rub, apricot glaze. Does glaze go in when it hits 145° or before, so I can pull at 145°? Happy Thanksgiving!

    #2
    From the recipe page:

    5) When the meat temp hits about 130°F, open the foil, paint on the glaze, leave the foil open to catch drips, close the grill, and roast for about 10 minutes until the glaze gets thick. While the glaze is setting, get the sauce out and warm it on the hot side of the grill or the side burner or indoors. How long will it take to hit 130°F? That depends on the thickness of the meat and the accuracy of your oven thermometer. As I tend to repeat in every recipe, you cannot trust your grill thermometer no matter how much you spent on your grill, and you need a meat thermometer to tell when the meat is done. Please read my article on thermometers and take action.

    6) After about 10 minutes, open the grill, dip your basting brush in the pools of glaze on the foil and paint the meat again. Add more glaze if you wish. Now remove the foil, and pour any drippings into the sauce pan. Leave the lid open, remove the thermometer and move the ham over to the hot side of the grill and lay it on a curved side so the glaze is facing the heat and the bare meat is not. Stand right there and watch so the glaze does not burn. Don't walk away even to get a beer. Let the glaze sizzle, but not blacken. You are just trying to caramelize the sugars and develop more flavor. After about 3 or 4 minutes, roll it a bit and keep rolling it until all sides have sizzled except the flat side. Leave it bare. By now the temp should have risen to 140°F. Go ahead and check if you want, but trust me, it's there.

    Comment


      #3
      Some areas got a little blackened, but still tasted awesome. Without the glaze, it would just be tasty, warm, smoked ham. With the glaze, there is a complex blend of flavors that really makes the ham flavor pop!

      Comment


      • Jon Solberg
        Jon Solberg commented
        Editing a comment
        Looks great Doc!

      #4
      When I was in college working as a short order cook in a truck stop cafe in Maryland, fresh ham and dressing was a popular dinner staple.

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