Meet Jabba the Ham.
My long time friend and former co-worker Doug, took one look at my Easter ham after I posted the picture on FaceBook, and right away named it Jabba the Ham. I do believe I see the resemblance….. I think….. maybe.
Smoke ham over wood of your choice for 1 1/2 hours, until it reaches an internal temperature of 110-12.
Rub with brown sugar.
Hit with one last blast of heat for about 20 minutes.
Let rest for 10-20 minutes.
What we did and how we did it.
Let me begin by saying most all hams you buy now days are cured, in other words they’ve either been pre-smoked, or cured naturally. What this means to you and me is they are already safe to eat. So you don’t need to hit a “safe temperature.” It’s kind of like a glorified package of hot dogs, all you’re doing is re-heating them and adding some far superior flavor.
In full disclosure, I did not personally develop this particular recipe, but merely converted it from one of my more favorite cooking sites http://www.cookscountry.com/ . By converting I simply mean we took a recipe that was to be cooked in the oven and took it outside to the smoker and grill, and added something to it they couldn’t add in the kitchen, SMOKE!
What you’ll need:
- 1(7- to 10-pound) spiral-sliced, bone-in ham (see note)
- 1(12-ounce) jar apple jelly
- 3/4cup packed dark brown sugar
- 1/4cup maple syrup
- 3tablespoons whole-grain mustard
- 1cinnamon stick, broken into rough pieces
- 1/4teaspoon ground nutmeg
- 2tablespoons unsalted butter
- 1/2teaspoon dry mustard
You will also need your choice of smoke, we went with cherry, remember your ham has already been smoked somewhat, we’re just looking to enhance that flavor so I recommend a nice mild smoke. Either oak, or one of the fruit woods.
Begin by letting your ham come to approximate room temperature for about an hour. This can be done while you’re preparing your grill, and getting your coals lit.
If you’re doing this on a grill begin by setting up the grill for INDIRECT cooking. This is done by splitting your lit coals and placing them on the opposite sides of your grill to the furthest outside edge as possible.
Next place your wood chunks on the coals and ham on your well oiled grill. Here it is on our UDS. We placed in an aluminum pan, not necessary, nor recommended that was the result of a brain fart.
While the ham cooks begin making your glaze.
Bring apple jelly, 1/2 cup brown sugar, syrup, mustard, cinnamon and nutmeg to boil in saucepan. Reduce heat to low and simmer, stirring often, until mixture is very thick and reduced to 1/2 cup, about 45 minutes. Remove cinnamon pieces. Off heat, whisk in butter. Sorry no pictures of us making the glaze but we do have a picture of the cast of characters.
Once the ham reaches the 100-110f mark it’s time to pull it off and let it rest for at least 5 minutes. While it’s resting start some fresh coals because now we’re going to get the ol’ grill as hot as possible, ideally 400f.
Now begin making your brown sugar rub.
Combine remaining brown sugar and dry mustard in small bowl.
Now glaze your ham. Now I would HIGHLY recommend using an aluminum pan. Don’t be shy with the glaze, really pour it on, use it all, after all that’s why you made it.
Once your ham is fully glazed, now coat it with your brown sugar rub.
You’re going to want to spread it as evenly as possible, but let’s be real here, this is some STICKY stuff, so good luck.
Now off to the FLAMING HOT grill that’s been set up once again for indirect, with the vents wide open. Place it on the grill and cover. Cook it for about another 20-30 minutes.
Once it’s done remove it from the grill and carefully place it on a cutting board to rest for 10-20 minutes, slice and serve, your own “Jabba the Ham”