The ham on the grate (a bit dark, sorry about that)
Prepping it was easy, as was cooking it. I skipped the dry brining, as it has already been wet brined. I applied a thin layer of dijon mustard and then a standard rub, and put it on the grill, puffing along at 220° F. After about 4 hours I had the internal temp at 158° F, so I took it off and let it rest for a good hour, in a faux cambro.
The ham, rested and wrapped
After that comes the icing (literally). We always cover it in a mustard crust. You mix 1 egg with 3 tbsp bread crumble and 3 tbsp mustard, and cover the ham completely with a thick layer, then grill it in the oven at 450° F for 15 minutes, so the crust dries/sticks to the ham.
The ham covered with the mustard crust mix
The ham, after drying/grilling the crust
The final product. Turned out darn good!
Do you guys in the US apply some kind of crust like this, or do you leave it "bare"?
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