There is nothing quite like the smell of ham being cooked on the barbecue. I like to use a picnic shoulder ham for 2 reasons, the first is its inexpensive, the second is because of the amount of fat that melts into the meat...remember fat = taste.
I use indirect heat in a charcoal kettle at about 300F and 20 minutes a pound. While the coals or charwood is getting ready i score the top of the rind in a checkerboard pattern and place the ham in a bbq roasting pan and add enough apple juice and beer to cover the bottom of the pan.
As I put the ham on the grill i add soaked wood chunks to the coals for smoke flavouring. I like to use a spritzer bottle filled with apple juice, liquid smoke, and chipolte hot sauce to keep the ham moist every 1/2 hour
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