Grilled Ham Shank Recipes

ZESTY GRILLED HAM

Steps:

• Place brown sugar, horseradish and lemon juice in a small saucepan; bring to a boil, stirring constantly. Brush over both sides of ham. , Place ham on an oiled grill rack over medium heat. Grill, covered, until glazed and heated through, 7-10 minutes, turning occasionally.

TRAEGER SMOKED HAM

Steps:

• Fire up your grill according to manufacturer directions, and preheat to 325°.
• Score the top of your ham in a cross-cross pattern, and place into a large baking pan that has been lined with foil.
• Place the pan, uncovered, into the preheated grill, and cook for 1 hour.
• While the ham is cooking, combine all of the glaze ingredients in a small saucepan over medium heat, and simmer until the sugar is fully dissolved. Remove from heat and set aside.
• After the ham has been on the Traeger for an hour, brush it liberally with about half of the glaze.
• Cook for an additional 30 minutes, and then brush with glaze again. Cook another 15-20 minutes, or until the ham reaches at least 135°.
• Turn the grill to the SMOKE setting, or the lowest temperature before the smoke setting, and smoke the ham for 20-25 minutes.
• Remove from the grill and let rest for 10 minutes.
• Slice and serve with any remaining glaze that didn't get painted onto the ham.

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.

TRAEGER ROASTED EASTER HAM RECIPE - TRAEGER GRILLS

Steps:

• When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Insert the probe into the center of the ham, avoiding the bone. Place the ham directly on the grill grates, cut-side down. Close the lid and cook for 60 minutes.
• Meanwhile, in a medium bowl, mix together the Traeger Sweet & Heat BBQ Sauce, brown sugar, and pineapple juice.
• Brush the ham with the glaze every 10 minutes during the last 30 minutes of cooking.
• Remove the ham from grill. Slice and serve. Enjoy!

GRILLED HAM SHANK

Steps:

• 1. If using a gas grill, light only one side of your grill, put on lowest heat setting. Place ham on side that is not burning. Cook 3-4 hrs. depending on heat of your grill.

GRILLED MOLASSES AND RUM-GLAZED FRESH HAM

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).