Grilled Bourbon Ham Food

HABANERO BOURBON GLAZED HAM

Steps:

• Combine the orange juice, lime juice, brown sugar, bourbon, maple syrup, vinegar and habanero in a large saucepot. Bring to a boil then reduce to a simmer. Simmer until reduced and slightly thickened, about 30 minutes. Remove from the heat and cool completely (the mixture will thicken as it cools). Remove the habanero and set aside until ready to use. This can be done ahead of time.
• Preheat the oven to 425 degrees F.
• Put your ham in a roasting pan and cook until gently warmed through, about 45 minutes. Then begin basting it was the glaze until it's nicely caramelized, another 20 minutes. Remove the ham, tent with foil and let rest for 10 minutes before slicing. Serve with any remaining glaze.

BOURBON HONEY GLAZED HAM

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside.
• With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.

GRILLED BOURBON HAM

Steps:

• Remove the ham from its wrapping. If it's a canned ham, rinse off any gel and pat dry with paper towel.
• Score the ham on the top and sides into a 1-inch diamond pattern. Then push a clove into each square.
• Preheat the grill for indirect cooking to 225°F To do this, place a disposable aluminum pan in the middle of the charcoal grate and make two small piles of charcoal on either side of the pan. You can also add some wood for extra flavor. I add a few Kingsford apple wood chunks when I'm grilling a ham. Light the charcoal and close the lid but make sure the air vents are open enough to keep the charcoal burning at a low heat. If your grill doesn't have a built-in thermometer, you can place an oven thermometer on the warming rack. Also, during the cooking, periodically check the temperature and add a few extra coals as necessary in order to maintain heat.
• Brush the ham with 1 cup orange juice. Use less or more according to the size of your ham.
• Place the ham over the aluminum pan on the grill and shut the lid. Grill for 3-5 hours, depending on the size of the ham and the color you want it to be.
• While the ham begins to cook, make the glaze. Combine all the other ingredients, except for the pineapple rings, in a saucepan and cook over a low heat, stirring for about 20 minutes as the glaze thickens. Then remove saucepan from heat and let cool. It will continue to thicken as it cools.
• Glaze the ham every 10-15 minutes during the final hour of grilling. During the last 1/2 hour of cooking, place the pineapple rings on the ham and secure them with toothpicks.
• When the ham is done grilling, remove it from the grill and place it on a cutting board. Let it rest for 5 minutes. Carve and serve.

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.