Grilled Molasses and Rum-Glazed Fresh Ham

Recipe by Elmotoo
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READY IN: 24hrs 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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