Grilled Melon And Ham Recipes

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.

SMOKED WATERMELON HAM RECIPE BY TASTY

Steps:

• Tip: When buying your watermelon make sure to lift it up. It should feel heavy and dense. If the watermelon feels light and hollow, it has lost too much of its natural moisture.
• Brine and smoke the watermelon: Carefully cut the ends off of the watermelon. Turn the watermelon onto a flat side, then cut off the rind, working carefully to cut off as little flesh as possible. Discard the rind. The watermelon should look like a football with flat ends and be red all over, with no remaining white patches.
• Lay the watermelon on the cutting board lengthwise. Find the side of the watermelon that has the largest surface area and set that face-up. If the watermelon will not lay steadily with that side up, slice a small amount off the back to make a flat surface, which will allow the watermelon to sit evenly.
• On the top of the watermelon, cut 1-inch deep diagonal slits in opposite directions to form a cross-hatch pattern.
• In a medium bowl, whisk together the salt, coconut sugar, chili powder, paprika, pepper, garlic powder, onion powder, and cloves.
• Rub the spice mixture all over the watermelon, making sure to get some between the cross-hatch cuts, but being careful not to tear the watermelon.
• Set a wire rack inside a rimmed baking sheet. Place the watermelon on the rack, cross-hatch side up, and refrigerate, uncovered, for at least 12 hours. This will pull out excess moisture and allow the flavors from the spice rub to permeate the entire watermelon.
• Preheat oven to 450°F (230°C).
• Drain all but 2 tablespoons of the hickory chip soaking liquid, then spread the chips and reserved liquid in an even layer over the bottom of a roasting pan. Set a roasting rack on top.
• Place the watermelon, cross-hatch side up on the roasting rack. Cover the pan tightly with heavy-duty foil.
• Bake the watermelon for 30 minutes. You will begin to see a bit of smoke coming from the roasting pan. If it is smoking too much, you may need to carefully tighten the foil around your pan to keep the smoke inside.
• Reduce the oven temperature to 250°F (120°C). Continue baking the watermelon for 3 hours, then remove the foil and roast another 3 hours.
• While the watermelon roasts, make the chipotle and honey glaze: Heat the canola oil in a large skillet over medium-high heat. Once the oil is shimmering, add the garlic and ginger and cook, stirring frequently, for 1-2 minutes, or until light golden brown in color and very fragrant.
• Add the coconut sugar, honey, orange juice, mustard, chipotle, salt, and Worcestershire sauce and cook, stirring constantly, until the mixture is evenly combined. Bring to a simmer and then reduce the heat to medium. Cook, stirring often, for 10-12 minutes more, or until reduced by half. The glaze should coat the back of a spoon and leave a trail behind it when stirred in the pan. Transfer the glaze to a liquid measuring cup or medium bowl to cool; you should have about 1 cup.
• After 6 hours, remove the watermelon from the oven and turn the broiler on high.
• Remove the watermelon; it should look slightly charred and reduced in size. Carefully remove the rack from the roasting pan and place on a baking sheet. Discard the excess liquid and hickory chips from the pan. Return the rack with the watermelon to the roasting pan.
• Brush ¼ cup of the glaze over the top of the watermelon. Broil for 10-12 minutes, rotating the pan as needed, until the glaze has evenly caramelized. If one spot is getting darker more quickly than others, use foil to cover that specific area. Remove the watermelon from the oven and let cool slightly.
• Using long metal spatulas to support the watermelon, transfer it to a large serving platter with sliced oranges or fresh rosemary or thyme sprigs. Glaze the warm watermelon with another ¼ cup of the glaze. Slice the watermelon and serve with the remaining glaze alongside.
• Enjoy!

HONEY-GLAZED SMOKED HAM

Steps:

• Gather the dry rub ingredients and ham.
• The night before you smoke the ham, mix together the pepper, paprika, sugar, salt, dry mustard, and cayenne in a small bowl.
• Rub the spice mixture over the surface of the ham.
• Wrap the ham in aluminum foil and let it sit in the refrigerator overnight to soak up all the flavors.
• The next morning, remove the ham from the refrigerator and let it sit for 1 hour.
• Gather the basting sauce ingredients and ham.
• Prepare the smoker. You will be smoking at about 210 F/100 C for 5 to 6 hours, or until the ham reaches 140 F . (If you use a digital meat thermometer you can set the temperature to 140 F, and you'll be notified once the ham reaches the desired temperature.)
• In a saucepan, mix together the chicken stock, pineapple juice, vegetable oil, dry mustard, and ground cloves. Warm basting sauce over medium heat until completely mixed.
• Score the ham with a sharp knife, scoring in a diamond pattern about 1/4-inch deep.
• Tent the scored ham with foil to prevent it from drying out, and place ham in the smoker.
• Baste the ham with the sauce once every hour, recovering the ham with the foil.
• Gather the glaze ingredients.
• Mix together the honey, pineapple juice, dry mustard, and a pinch of ground cloves to form the glaze.
• Brush the ham generously with the glaze a couple of times during the last hour of smoking, re-covering with the foil to prevent drying out. Serve with your favorite sides and enjoy.

PROSCIUTTO E MELONE (ITALIAN HAM AND MELON)

Steps:

• Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of the ham. Serve cold.

GRILLED EGGPLANT WITH MARINATED FETA

Steps:

• Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.

GRILLED MELON AND HAM

Steps:

• Preheat a grill to medium-high heat.
• In a small bowl, toss together the lime juice, honey, cayenne pepper, and melon. Thread the melon chunks on the wooden skewers and wrap each chunk with ham, tucking in the ends so it stays together.
• Put the skewers on the grill and cook until the ham is just crisp, about 5 minutes on each side.
• Remove the skewers from the grill to a serving platter and serve.