Bbq Picnic Ham Food

GRILLED HAM

Steps:

• Preheat grill to 350 degrees F (175 degrees C).
• Mix brown sugar and mustard together in a bowl until a paste forms.
• Place ham on a large piece of aluminum foil. Spread brown sugar paste over entire ham. Wrap foil securely around ham, sealing all of the edges together. Place wrapped ham in a disposable pan.
• Grill ham on the preheated grill until heated through, about 2 1/2 hours. Remove ham from grill and let rest 30 minutes before slicing.

SLOW COOKER PICNIC HAM

Steps:

• Trim thick skin (rind), and fat off ham.
• Spread about 1 1/2 cups of brown sugar on the bottom off the slow cooker crock.
• Place the ham flat side down into slow cooker. Rub remaining brown sugar onto top of ham.
• Cover, and cook on Low for 6-8 hours.

SLOW-COOKER BBQ HAM SANDWICHES

Steps:

• In a large saucepan, combine the first 8 ingredients; if desired, stir in liquid smoke. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Place ham in a 5- or 6-qt. slow cooker. Add sauce; stir gently to combine. Cook, covered, on low 2-3 hours or until heated through. Serve on rolls. Top with pepperoncini if desired.

FRESH PICNIC HAM TWO WAYS: CUBAN STYLE & BBQ

Steps:

• Preheat the oven to 300 degrees. While the oven heats score the skin by slicing through the skin and fat to the meat below. Be careful not to cut to deep.
• Then rub the ham all over with spices, you can rub on a little olive oil to help the spices stick. Put the ham on to a roasting rack in a pan and place in the oven for at least 4 hours.
• The longer you cook it the more the internal fat and muscle will break down; my mother cooks a fresh ham for at 6+ hours, she wants it falling apart. I like mine to have a little more substance left so I go more like 4-5. It's your choice.
• Right before you remove the cooked ham from the oven turn it up to about 425 degrees and let the skin on top brown, don't let it burn. This should take about 15 to 20 minutes.
• Remove the cooked ham from the oven and let it rest at least 20 minutes so the juices can redistribute.
• Now it is time to start cutting this big boy up. Begin by removing that lovely crispy skin. The skin is very similar to chicharon, Latin American dish of fried pork skin. I serve the skin on the side like a lovely pork flavored appetizer, my mother finds this gross so do what you would like. You can also dice the skin up small and sprinkle it over the sliced pork to serve it. Or if you want to break my heart you can discard the skin.
• To slice the ham cut parallel to the bone and you will be able to free large wedge shaped sections of the ham from the center bone. It's not going to be as pretty as you thanksgiving turkey carving but oh well.
• I serve the meat with a squeeze of lime, sprinkle of cilantro, and dash of salt. I always serve this "Cuban style" pork with rice and black beans. Find my recipe for black beans here.

WHOLE HAM ON THE BARBECUE

Steps:

• Preheat gas grill on high for about 10 minutes.
• Sit ham on long sheet of heavy duty aluminum foil.
• Press brown sugar onto ham and wrap tight with foil.
• Wrap tightly with another sheet of foil.
• Lower grill temperature to low on both sides.
• Place ham on top warmer rack (or on lower rack, but place in foil pan so the bottom does not get too dried out).
• Shut grill lid and allow to cook for about 1 1/2 hours (no need to do anything else to it).
• Remove foil from ham over a pan so you don't lose the brown sugar juices.

BBQ PICNIC HAM

Steps:

• Remove fat cap from ham with sharp knife Wrap in butcher's twine if desired. Spread yellow mustard all over ham Sprinkle rib rub all over ham Wrap in foil or place in plastic bag Refrigerate for several hours up to a day Remove ham from refrigerator and let warm up before and during charcoal preparation. Prepare 3 packets of hickory chips (~1 cup each) by soaking in water and then making foil packets. Use all 3 during the smoking process. Sear ham with grill at 350 on both sides for initial 30 minutes (no foil). Cook on foil but uncovered at 225-250 for 6 hours total (sliceable) or 7 hours total (pulled pork). 40 charcoal briquets are required initially, and about 12 more will need to be added 2-3 times during the cooking. Insert meat thermometer and watch temperature at about hour 5.