Grilled Ham with Lemon Orange Glaze
Courtesy of National Pork Board
Serve With:
Vanilla Ice Cream topped with fresh raspberries.
Servings: 8
Vanilla Ice Cream topped with fresh raspberries.
Prep Time: 10 Min.
Cook Time: 1 1/2 Hr.
What you need:
* 6-7 lb. bone-in smoked ham
* 2 Tbsp. brown sugar
* 1 Tbsp. ground coriander
* 1 Tbsp. paprika
* 1 tsp. cumin
* 1/2 tsp. cinnamon
* 1/4 tsp. cloves
Glaze
* 1/4 c. lemon marmalade
* 2 Tbsp. orange juice
* 2 Tbsp. brown sugar
* 1 Tbsp. ground coriander
* 1 Tbsp. paprika
* 1 tsp. cumin
* 1/2 tsp. cinnamon
* 1/4 tsp. cloves
Glaze
* 1/4 c. lemon marmalade
* 2 Tbsp. orange juice
What to do:
1. Prepare gas or charcoal grill to medium-hot (375-425°F) for indirect cooking. Place drop pan in center, not over heat source (for gas grill, turn off center burner; for charcoal grill, bank coals on either side).
2. Score top and sides of ham with a knife in a crisscross pattern.
3. Mix sugar & spices and rub into surface of ham. Place ham, score side up, in center of grill over drop pan.
4. Cover and grill for 1-1 1/2 hrs. (adding 6-8 briquettes to charcoal grill if necessary to maintain heat), until internal temperature of ham (measured with a meat thermometer) reads 140°F (about 15-18 min. per pound.)
5. Combine marmalade and orange juice in a small bowl; brush over ham and grill 5 min. more. Remove ham from grill and let stand 15 min.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Score top and sides of ham with a knife in a crisscross pattern.
3. Mix sugar & spices and rub into surface of ham. Place ham, score side up, in center of grill over drop pan.
4. Cover and grill for 1-1 1/2 hrs. (adding 6-8 briquettes to charcoal grill if necessary to maintain heat), until internal temperature of ham (measured with a meat thermometer) reads 140°F (about 15-18 min. per pound.)
5. Combine marmalade and orange juice in a small bowl; brush over ham and grill 5 min. more. Remove ham from grill and let stand 15 min.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Wine pairings:
Riesling/Rhine, Gewürztraminer, Chenin Blanc
Nutritional information:
Calories: 380; Total Fat: 14g; Saturated Fat: 5g; Cholesterol: 175mg; Total Carbs: 11g; Fiber: 0g; Protein: 61g; Sodium: 4480mg;