Grilled Molasses And Rum Glazed Fresh Ham Food

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GRILLED MOLASSES AND RUM-GLAZED FRESH HAM



Grilled Molasses and Rum-Glazed Fresh Ham image

Recipe by Chris Schlesinger. In order for the flavor of the rub to really penetrate the meat, we removed the skin and most of the fat

Provided by Elmotoo

Categories     Ham

Time P1DT30m

Yield 10-12 serving(s)

Number Of Ingredients 15

4 quarts water
1 cup sugar
1 cup table salt
30 whole cloves
4 whole whole nutmegs, cracked
1 (8 lb) bone-in shank-end fresh ham, skinned and trimmed of all but a thin layer of fat
2 tablespoons coriander seeds, plus
2 teaspoons coriander seeds
4 teaspoons cumin seeds
4 teaspoons whole black peppercorns
4 teaspoons paprika
4 teaspoons kosher salt
1/4 cup dark rum
1/4 cup molasses (preferably mildly flavored)
1/4 cup unsalted butter

Steps:

  • Brine ham: Bring all brining ingredients except ham to a boil in a deep 8- to 9-quart pot (such as a pasta pot), stirring occasionally until sugar and salt are dissolved.
  • Remove from heat and add ham.
  • (Brine should cover ham; if not, make more brine.) Cool mixture 30 minutes, then chill, covered, turning ham once or twice, at least 1 day and up to 2.
  • Prepare grill for cooking using enough hardwood charcoal to fill a charcoal chimney or a shoe box.
  • When coals are ready, push them to one side of grill, leaving about two thirds of grill without coals.
  • Put a drip pan opposite coals.
  • Make spice rub and cook ham: Finely grind all spice-rub ingredients together in an electric coffee/spice grinder.
  • Drain ham and pat dry.
  • Rub ground spices all over ham.
  • Place ham on grill rack, fatty side up, over drip pan.
  • Cover grill, leaving cover vents one fourth open and bottom vents fully open, and cook ham, adding a large handful of charcoal every 30 minutes.
  • After 1 hour, turn ham around so other side faces coals and continue to cook until a meat thermometer inserted near but not touching bone registers 155°F, 1 to 2 hours more.
  • Make glaze while ham is grilling: Heat glaze ingredients over moderate heat, stirring, until butter is melted.
  • During last 30 minutes of grilling, brush ham with glaze several times, letting excess fall into drip pan.
  • Serve ham: Transfer cooked ham to a platter and cover loosely with foil.
  • Let ham stand 30 minutes to 1 hour before carving.
  • Serve with pan drippings (skimmed of fat).
  • Cooks' notes:.
  • • Gas grill method: Preheat grill to moderately low.
  • Place ham, fatty side up, in grill on a rack in a large broiler pan.
  • Close lid, then roast about 3 hours.
  • • Oven method: Roast ham, fatty side up, on a rack in a large roasting pan in a preheated 350°F oven, about 3 hours.

Nutrition Facts : Calories 710, Fat 26.7, SaturatedFat 10.5, Cholesterol 200.9, Sodium 17542.5, Carbohydrate 29.1, Fiber 1.4, Sugar 25.4, Protein 81.6

GRILLED GLAZED HAM



Grilled Glazed Ham image

This method of grilling and glazing ham can be used with any glaze. Just make sure to heat your ham up over medium indirect heat before brushing it on. (Grill times will be affected by the temperature outside and the wind.)

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 6

One 8- to 10-pound bone-in spiral-cut smoked ham
One 20-ounce can pineapple rings, rings and juice separated
1 packed cup dark brown sugar
Kosher salt
2 tablespoons apple cider vinegar
10 maraschino cherries, stems removed

Steps:

  • Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Cut three 12-inch pieces of heavy-duty foil. Working one piece at a time, fold in half lengthwise. Fold in half again and fold in half one more time; you should have a long strip of foil about 1 1/2 inches wide. Twist the two ends of the strip in opposite directions making a twisted rope of foil. Repeat with the remaining two pieces of foil. Set all three ropes in the center of a small disposable aluminum roaster about 1 inch apart and place the ham on top. (The ropes will prevent the bottom of the ham from burning.) Cover tightly with foil and place over indirect heat (if your grill has a thermometer, it should be at around 325 degrees F). Cover the grill and cook until just warmed through, 35 to 45 minutes.
  • Meanwhile, boil the pineapple juice, brown sugar and 1 teaspoon salt in a medium saucepan over medium-high heat until the glaze is very thick and has the consistency of honey, 8 to 10 minutes. Stir in the vinegar and remove from the heat.
  • Carefully remove the foil cover from the ham and discard; baste with the glaze, making sure to get in between each slice. Increase the heat to medium-high and move the ham over direct heat. Cover the grill and cook until the glaze begins to bubble, about 5 minutes. Baste again with the remaining glaze, then cover and cook until the glaze bubbles, 5 minutes more. Continue basting and cooking until the ham is shiny and the glaze begins to brown, about 10 more minutes. Remove from the grill and let sit 10 minutes, uncovered, before serving.
  • Meanwhile, grill the pineapple rings over direct heat until charred on one side, 4 to 5 minutes. Let cool. Arrange the pineapple rings on the uncut portion of the ham, grill marks facing up, and use toothpicks to secure them in place. Place a cherry in the center of each ring and secure with a toothpick.
  • Serve the ham with any accumulated juices, remaining pineapple rings and cherries on the side.

GRILLED MOLASSES AND RUM-GLAZED FRESH HAM



Grilled Molasses and Rum-Glazed Fresh Ham image

Categories     Rum     Pork     Christmas     Easter     Thanksgiving     Backyard BBQ     Ham     Spice     Tailgating     Family Reunion     Brine     Grill/Barbecue     Party     Molasses     Gourmet

Yield Makes 10 to 12 servings

Number Of Ingredients 17

For brining ham
4 quarts water
1 cup sugar
1 cup table salt
30 whole cloves
4 whole nutmegs, cracked
1 (8- to 10-lb) bone-in shank-end fresh ham, skinned and trimmed of all but a thin layer of fat
For spice rub
2 tablespoons plus 2 teaspoons coriander seeds
4 teaspoons cumin seeds
4 teaspoons whole black peppercorns
4 teaspoons paprika
4 teaspoons kosher salt
For glaze
1/4 cup dark rum
1/4 cup molasses (preferably mildly flavored)
1/2 stick (1/4 cup) unsalted butter

Steps:

  • Brine ham:
  • Bring all brining ingredients except ham to a boil in a deep 8- to 9-quart pot (such as a pasta pot), stirring occasionally until sugar and salt are dissolved. Remove from heat and add ham. (Brine should cover ham; if not, make more brine.) Cool mixture 30 minutes, then chill, covered, turning ham once or twice, at least 1 day and up to 2.
  • Prepare grill for cooking using enough hardwood charcoal to fill a charcoal chimney or a shoe box. When coals are ready, push them to one side of grill, leaving about two thirds of grill without coals. Put a drip pan opposite coals.
  • Make spice rub and cook ham:
  • Finely grind all spice-rub ingredients together in an electric coffee/spice grinder.
  • Drain ham and pat dry. Rub ground spices all over ham.
  • Place ham on grill rack, fatty side up, over drip pan. Cover grill, leaving cover vents one fourth open and bottom vents fully open, and cook ham, adding a large handful of charcoal every 30 minutes. After 1 hour, turn ham around so other side faces coals and continue to cook until a meat thermometer inserted near but not touching bone registers 155°F, 1 to 2 hours more.
  • Make glaze while ham is grilling:
  • Heat glaze ingredients over moderate heat, stirring, until butter is melted.
  • During last 30 minutes of grilling, brush ham with glaze several times, letting excess fall into drip pan.
  • Serve ham:
  • Transfer cooked ham to a platter and cover loosely with foil. Let ham stand 30 minutes to 1 hour before carving. Serve with pan drippings (skimmed of fat).

FRESH HAM WITH COLA GLAZE



Fresh Ham With Cola Glaze image

This recipe is for a fresh ham, not one that has been previously smoked or cooked. Make sure to use regular soda, not diet or reduced calorie. This was adapted from a recipe by Emeril Lagasse.

Provided by Brookelynne26

Categories     Ham

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 9

7 -9 lbs fresh ham
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon all purpose seasoning
1/4 teaspoon cayenne pepper
whole cloves
1 cup dark brown sugar
4 cups cola
1/2 cup Bourbon

Steps:

  • Preheat oven to 325°F Place rack in the middle of the oven.
  • Prepare the ham. Make sure to rinse and dry the ham well. Also, the ham should be room temperature, not cold. Then score the skin of the ham in a cross pattern (about 1" apart), making diamond cuts on the skin (like a grid). IMPORTANT, don't skip this step. Make sure to cut down a good 1/2" deep.
  • Mix the salt, pepper, cayenne and all purpose seasoning together and season the ham well.
  • Add a clove to each point where the lines intersect. Just press into the ham.
  • Then rub the brown sugar on the ham. pressing into the scored cuts.
  • Add the ham to a large roasting pan, fatty side up. Then add 2 cups of the cola to the bottom of the pan. Bake for 1 hour.
  • Meanwhile make the glaze. Mix the remaining cola together with the bourbon and baste on the ham. Try to glaze every 20-30 minutes if possible. It will bake another 2-2 1/2 hours approximately until the skin is dark brown and crusty. If you don't want it that brown, you can cover it with foil. Also, the ham should register 165 degrees when done.
  • Let it rest 20 minutes and then slice.

Nutrition Facts : Calories 517.3, Fat 15.2, SaturatedFat 5.1, Cholesterol 137.8, Sodium 4414.5, Carbohydrate 26, Sugar 25.1, Protein 59.3

MOLASSES-GLAZED HAM STEAK



Molasses-Glazed Ham Steak image

Grill Time!! This is a tasty, quick way to fix a ham steak. It is a Weight Watchers recipe. You could increase the sauce in this recipe to glaze a whole ham that you bake.

Provided by Trisha W

Categories     Ham

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

4 teaspoons molasses
1 tablespoon brown sugar, firmly packed
2 teaspoons Dijon mustard
1 teaspoon apple cider vinegar
1 (1 lb) lean cooked ham steak

Steps:

  • Combine all the ingredients but the ham in a small bowl.
  • Grill the ham, turning one time.
  • Brush frequently with the molasses sauce.
  • Grill about 6-8 minutes, until light brown.
  • (This could be broiled.).

ANNETTE'S GREAT HAM GLAZE



Annette's Great Ham Glaze image

This has been a favorite among family and friends for years! I hope you enjoy it too.

Provided by Annette Valentin

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Ham Glaze Recipes

Time 13m

Yield 10

Number Of Ingredients 7

½ cup packed brown sugar
8 tablespoons butter
½ cup gold rum (such as Bacardi Gold®)
¼ cup dark molasses
3 tablespoons spicy mustard
1 tablespoon cider vinegar
salt and pepper to taste

Steps:

  • Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 17.2 g, Cholesterol 24.4 mg, Fat 9.5 g, Protein 0.4 g, SaturatedFat 5.9 g, Sodium 130.1 mg, Sugar 15.2 g

FRESH HAM WITH MANGO CHUTNEY GLAZE



Fresh Ham With Mango Chutney Glaze image

Make and share this Fresh Ham With Mango Chutney Glaze recipe from Food.com.

Provided by threeovens

Categories     Ham

Time 5h5m

Yield 10 serving(s)

Number Of Ingredients 9

10 lbs fresh ham, skin intact (shank or butt, bone in or boneless)
salt & freshly ground black pepper
2 tablespoons vegetable oil
1 cup mango chutney
2 cups chicken broth
1 -2 tablespoon hot sauce
1 head garlic, skinned
1 large yellow onion, quartered
2 lbs new potatoes, halved

Steps:

  • Remove ham from refrigerator and allot to come to room temperature (30 minutes or so). Preheat oven to 450°F Score ham cutting through the skin only, leaving fat intact. Season ham with salt and pepper. Place ham, cut side down, in roasting pan. Roast 20 minutes.
  • Meanwhile, puree mango chutney, broth and hot sauce in a blender or food processor to make glaze.
  • Reduce temperature on oven to 325°F Remove ham from oven and scatter garlic and onions into the pan. Baste ham with some of the glaze. Cover ham with parchment paper and then foil. Bake 3 1/2 hours to 4 1/2 hours, basting occasionally with glaze and pan juices.
  • Place potatoes around ham in pan about 45 minutes before it is done; toss to coat. Ham is done when it reaches an internal temperature of 160°F Let rest 20 to 30 minutes before carving. Strain juices and pass with ham.

Nutrition Facts : Calories 783.8, Fat 29, SaturatedFat 9.2, Cholesterol 235.9, Sodium 7073.4, Carbohydrate 19.8, Fiber 2.3, Sugar 1.6, Protein 104.6

GRILLED FRESH HAM



Grilled Fresh Ham image

Make and share this Grilled Fresh Ham recipe from Food.com.

Provided by Ruby15

Categories     Ham

Time 1h40m

Yield 8-12 serving(s)

Number Of Ingredients 6

4 lbs fresh ham
3/4 cup chili sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 garlic clove, minced

Steps:

  • Prepare grill for indirect cooking.
  • Place drip pan under where ham will be placed.
  • Insert meat thermometer in thickest part of ham. Place ham on grill and cover grill.
  • Grill over coals for 1 1/2 hour to 2 hours (or until thermometer registers 155 - 160).
  • SAUCE: In a mixing bowl; combine chili sauce, vinegar, lemon juice, mustard and garlic. Mix well.
  • Brush ham frequently with sauce during the last hour of grilling.
  • Let ham stand at least 10 minutes before carving.

Nutrition Facts : Calories 362.8, Fat 14, SaturatedFat 4.7, Cholesterol 119.6, Sodium 3588, Carbohydrate 4.2, Fiber 0.7, Sugar 0.5, Protein 51.8

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