We have an acquaintance who has a small farm. He has snowy white geese with bright orange beaks, brown-black huge nosed guinea hogs that eat all their kitchen scraps and scrub and whatever they can dig into (they’ve cleared the garden space where the potatoes grow and all the underbrush just from rooting around, it’s quite a sight . . . . beats tilling and hand digging if you have a small farm, as opposed to a big garden wink, and if you’re into turning over/disturbing the soil in the first place) and really good potatoes that we dug up last fall. We got a bone in ham from him that I thought I’d like to cook on the grill. So I did. Like this:
I rubbed a mix of 1 tbsp. cinnamon, 1 tbsp. thyme, 1 tsp. salt, 1 tsp. black pepper, and 1 tbsp. turbinado sugar into an uncooked 6 lb. bone in ham
Heated up the gas grill on medium-low (between 250- 300 degrees).
Placed the ham fat side down on the grill for about 5 minutes till it was smoking and sizzling!
Moved it to foil with tongs and wrapped it.
Left it on the grill cooking while dead applewood chips were prepped, added to grill in foil, and burnt.
Added green applewood shavings to the coals in the dead applewood foil packet, got smokey!
Opened the ham foil a bit, added a cup of water half way through.
Kept cooking and adding green applewood to the coals.
The ham was done in about 3 1/2 to 4 hours. The temperature inside the ham was about 145 – 150, lower by the bone (saved that for split pea soup in the fall or winter).
The lid was closed unless I was adding wood/checking on the ham.
It was THE BEST ham ever and would’ve been just as good with hickory chips or some other chips or even none at all, maybe with a whole peach tucked into the foil instead 🙂
Maybe I’ll try it on a live fire or in a pit next time . . .