For whatever reason around the holidays, I get wrapped up in turkey and roasts and forget about another crowd-pleasing meal: the grilled ham. This tends to strike right after I’ve grilled a ham. Why don’t I prepare these more often, I ask myself? They are fantastic and when dealing with the hustle and bustle of family celebrations, really easy.
Ham comes from the rear legs of a pig and has been preserved by curing. Unless you are feeling really adventurous, the ham you purchase will already be cooked.
However, there are several different types of ham to buy: boneless, bone-in butt, bone-in shank, or spiral cut. Cross boneless off the list for obvious reasons. Pass on the spiral cut, too. Why pay someone else to carve the ham and worse, set the stage for overcooking. This leaves bone-in from the butt or shank. While both are good, the butt end is more tender. The butt end it is.
Since the ham is already cooked, the grilling process is essentially a giant reheat. With a bone-in ham, it’s a process about impossible to mess up. Your holiday dinner is guaranteed to be a success.
What better way to showcase how wonderful the bone-in butt cut is than with this recipe from Jamie Purviance. The magic is not just the sweet, tangy glaze, but the spicy herb fresh dip. It’s why I need to grill ham a lot more often.
Your Must Have
1. Drip Pans
Use these pans under your ham to catch drippings and keep your grill clean!
Hams can take a long time to cook and with the colder weather that most of us have during the holidays, you are going to want your grill to stay nice and warm, so that means no peeking! This is where the iGrill comes in! The iGrill is an app-connected thermometer that will send alerts right to your phone about the internal doneness of your food. Trust me, you are going to be thankful for this accessory!
Embrace your inner grill master and feel like a pro with a Weber Apron.