Ever had an idea that turned out so well and was so easy you felt like you were “stealing”?
There is really no recipe for this – and really not much to it at all. Bottom line it was easy and FUN and the results were very satisfying indeed!
At my request, the wife picked up a “bone-in” spiral-cut ham from Albertsons market – the name brand doesn’t matter as long as you get the glaze packet along with the ham. I also asked her to pick up a can of pineapple slices.
Note the small cooking rack under the ham. Poured in 1 cup of water in the bottom of the pan.
While I was out back pre-heating the freshly cleaned grill. The wife “tented” the ham with aluminum foil for me.
Initially I have the two left burners set to low – with the two to the right set to high. The grill was pre-heated to about 425, but I am striving for about 325-350 degrees on the side with the ham. After about 5 minutes, I turned off the two left burners and adjusted the other two down just a bit. (Note to self – you really need to clean the stainless steel on the outside of the grill!) The total length of time for this phase should be around 12-15 minutes per pound or a little less depending upon the temperature you are able to develop. Remember, the ham is pre-cooked so it is hard to mess this up. The ham displayed took a little under two hours before moving to the next step (below).
The idea is to rotate the pan about every 25 minutes to half hour for even heating – striving for an internal temperature of about 140 degrees. You really don’t want to over-cook your ham. I chose to combine the glaze powder, (sugar, cinnamon, spices), with about 4 tablespoons of the juice from the can of pineapple slices. At the wife’s suggestion, I rotated the ham on its side with the largest section of meat slices “up” then kind of “riffled” the slices to allow some of the glaze to flow in.
We worked at it, both spooning on the glaze and using my BBQ brush to work it in until every drop was on.
I literally covered everything with pineapple slices stuck on with toothpicks, (even put a few on the cut side of the ham). Before starting this I turned up the heat in the grill to get it good and hot.
Note that this time there will be no tenting, and I have both the left and right most burners on high – with the pan setting centered over two burners on low. The idea is to get the heat up around 425-450 degrees to quickly bake on the glaze and kind of “sear” the pineapple. It took about 10 minutes to “get it right”.
Can you smell that? Glazed to perfection! Note the ends of the toothpicks are slightly blackened proving they were exposed to some fairly high heat in the grill. The pineapple was placed in a serving bowl. Then that sucker was transferred to the cutting board and with one pass a big old green river butcher knife I sliced off enough meat to feed 3 of us and send the Mother-in-law home with a sealed bowl full of left-overs. Even more left-overs are in our fridge waiting for some creative use over the next few days.
It was incredibly easy to do this – we didn’t have to heat up the kitchen with the oven – and the end result was DELICIOUS!