Grilled Molasses And Rum Glazed Fresh Ham Recipes

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GRILLED MOLASSES AND RUM-GLAZED FRESH HAM



Grilled Molasses and Rum-Glazed Fresh Ham image

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

Provided by Elmotoo

Categories     Ham

Time P1DT30m

Yield 10-12 serving(s)

Number Of Ingredients 15

4 quarts water
1 cup sugar
1 cup table salt
30 whole cloves
4 whole whole nutmegs, cracked
1 (8 lb) bone-in shank-end fresh ham, skinned and trimmed of all but a thin layer of fat
2 tablespoons coriander seeds, plus
2 teaspoons coriander seeds
4 teaspoons cumin seeds
4 teaspoons whole black peppercorns
4 teaspoons paprika
4 teaspoons kosher salt
1/4 cup dark rum
1/4 cup molasses (preferably mildly flavored)
1/4 cup unsalted butter

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).
  • 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.

Nutrition Facts : Calories 710, Fat 26.7, SaturatedFat 10.5, Cholesterol 200.9, Sodium 17542.5, Carbohydrate 29.1, Fiber 1.4, Sugar 25.4, Protein 81.6

MOLASSES GLAZE FOR HOLIDAY HAM



Molasses Glaze for Holiday Ham image

From my Aunt Alta's recipe collection. My first memory of my Aunt Alta is visiting at her house in Illinois when I was a young girl, when she served us a huge holiday ham dinner(even though we were visiting her in the summer). I had never had a ham before, since my mother never served pork dishes in our house. I loved it and now I make a holiday ham for Christmas each year. She decorated the ham with pineapple rings and maraschino cherries place into the center of each ring,using whole cloves to pin them into place. I am guessing on the size of the ham here - her instructions were only for a half ham or a whole ham. Since the ham is to be a precooked one, the cook time is really just to fully heat the ham and cook the glaze, so use the appropriate heating time that your ham wrapper indicates for the size ham you have purchased. If your wrapper suggests a different temperature as well, then use that temperature, adjusting it to fit the recipe temp only after adding the glaze. I recently inherited my Aunt's recipes, and this was buried in her recipe files, splattered and crinkled and torn at the edges. She originally got the recipe from the back of a molasses bottle. I serve this with a hot fruit sauce on the side as a "gravy."

Provided by HeatherFeather

Categories     Ham

Time 3h15m

Yield 24-32 serving(s)

Number Of Ingredients 6

1 (8 -12 lb) precooked ham, bone-in (whole or half)
20 whole cloves, as needed
1 teaspoon mustard powder
1/2 cup molasses (Brer Rabbit)
pineapple ring, as needed (optional)
maraschino cherry (optional)

Steps:

  • Preheat oven to 325°F.
  • Remove rind from ham and score the fat with a sharp kife, creating diamond shapes all over the surface.
  • Stud ham with cloves (and pineapple & cherries, if desired- attach with either toothpicks or cloves).
  • Place ham in roasting pan so that the wide flat cut side is down.
  • Bake 2 1/2-3 hours for a whole ham, 1 3/4-2 hours for a half ham (or use the heating instructions provided on your ham wrapper, changing the cook temp if necessary as well).
  • Mix dry mustard powder with the molasses and brush all over ham 30 minutes before the ham is done, returning ham to oven to contiune cooking at 325°F.
  • TIP: Do not baste ham with pan drippings as this will make the glaze look dull.
  • Once ham is cooked, let rest 10 minutes before carving.
  • Do not eat the cloves- they provide flavoring as they bake, but should be discarded after cooking.

GRILLED FRESH HAM



Grilled Fresh Ham image

Make and share this Grilled Fresh Ham recipe from Food.com.

Provided by Ruby15

Categories     Ham

Time 1h40m

Yield 8-12 serving(s)

Number Of Ingredients 6

4 lbs fresh ham
3/4 cup chili sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 garlic clove, minced

Steps:

  • Prepare grill for indirect cooking.
  • Place drip pan under where ham will be placed.
  • Insert meat thermometer in thickest part of ham. Place ham on grill and cover grill.
  • Grill over coals for 1 1/2 hour to 2 hours (or until thermometer registers 155 - 160).
  • SAUCE: In a mixing bowl; combine chili sauce, vinegar, lemon juice, mustard and garlic. Mix well.
  • Brush ham frequently with sauce during the last hour of grilling.
  • Let ham stand at least 10 minutes before carving.

Nutrition Facts : Calories 362.8, Fat 14, SaturatedFat 4.7, Cholesterol 119.6, Sodium 3588, Carbohydrate 4.2, Fiber 0.7, Sugar 0.5, Protein 51.8

ANNETTE'S GREAT HAM GLAZE



Annette's Great Ham Glaze image

This has been a favorite among family and friends for years! I hope you enjoy it too.

Provided by Annette Valentin

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Ham Glaze Recipes

Time 13m

Yield 10

Number Of Ingredients 7

½ cup packed brown sugar
8 tablespoons butter
½ cup gold rum (such as Bacardi Gold®)
¼ cup dark molasses
3 tablespoons spicy mustard
1 tablespoon cider vinegar
salt and pepper to taste

Steps:

  • Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 17.2 g, Cholesterol 24.4 mg, Fat 9.5 g, Protein 0.4 g, SaturatedFat 5.9 g, Sodium 130.1 mg, Sugar 15.2 g

GRILLED MOLASSES AND RUM-GLAZED FRESH HAM



Grilled Molasses and Rum-Glazed Fresh Ham image

Categories     Rum     Pork     Christmas     Easter     Thanksgiving     Backyard BBQ     Ham     Spice     Tailgating     Family Reunion     Brine     Grill/Barbecue     Party     Molasses     Gourmet

Yield Makes 10 to 12 servings

Number Of Ingredients 17

For brining ham
4 quarts water
1 cup sugar
1 cup table salt
30 whole cloves
4 whole nutmegs, cracked
1 (8- to 10-lb) bone-in shank-end fresh ham, skinned and trimmed of all but a thin layer of fat
For spice rub
2 tablespoons plus 2 teaspoons coriander seeds
4 teaspoons cumin seeds
4 teaspoons whole black peppercorns
4 teaspoons paprika
4 teaspoons kosher salt
For glaze
1/4 cup dark rum
1/4 cup molasses (preferably mildly flavored)
1/2 stick (1/4 cup) unsalted butter

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).

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