Prep 30 mins
Cook 24 hrs
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
For brining ham
- 3784.0 ml water
- 236.59 ml sugar
- 236.59 ml table salt
- 30 whole cloves
- 4 whole whole nutmegs, cracked
- 3628.73 g bone-in shank-end fresh ham, skinned and trimmed of all but a thin layer of fat
For spice rub
- 29.58 ml coriander seeds, plus
- 9.85 ml coriander seeds
- 19.71 ml cumin seeds
- 19.71 ml whole black peppercorns
- 19.71 ml paprika
- 19.71 ml kosher salt
- 59.14 ml dark rum
- 59.14 ml molasses (preferably mildly flavored)
- 59.14 ml unsalted butter
- 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.
beautiful presentation for ham! The glaze baked to a nice dark caramel color, and we had New Year's dinner plus used leftovers for several days for delicious sandwiches. I was always perplexed even as a child why ham had cherries on it, so now I know I can cook a ham with confidence and it looks appetizing!! used precured ham and oven baking for simplicity, but will try it on the grill during warmer months. Great recipe!
wow. WOW! This was REALLY good. I used a Cure 81 ham instead of a fresh ham, so I skipped the brining. The spice rub and glaze were spectacular. It REALLY cut the usual saltiness of the ham, and gave it a wonderful, subtle flavor. Also, I followed the directions for oven cooking instead of the grill (too windy to grill) Great recipe!