Let ham cook while you spend time with
family and adding the finishing touches to your meal. Serve with
steamed grean beans, new potatoes and fresh tomatoes.
Arkansas
Slow-Smoked Ham
- 1 (6 to 7-pound) cooked
bone-in ham
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup honey
1/3 cup cider vinegar
1/4 cup bourbon or water
2 tablespoons yellow mustard
2 tablespoons lemon juice
1 teaspoon dried thyme, crushed
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
3 cups wood chips (use hickory or oak chips for the best flavor)
- Sauce: In medium saucepan
combine ketchup, onion, honey, vinegar, bourbon or water, mustard,
lemon juice, thyme, garlic and red pepper flakes. Bring to a
boil. Reduce heat and simmer, uncovered, for 10-15 minutes or
until desired consistency, stirring frequently. Divide sauce
into two portions; set aside.
- Ham: At least 1 hour before
grilling, soak wood chips in enough water to cover; drain before
using. In charcoal grill with cover, place preheated coals around
a drip pan for medium-low indirect heat. Sprinkle half of the
wood chips over the coals. Place ham on the grill rack over drip
pan. Cover and grill for 2 to 2 1/2 hours, until internal temperature
(measured with a meat thermometer) is 140 degrees F., basting
with one portion of sauce the last 15 minutes. Add more preheated
coals (use a hibachi or a metal chimney starter to preheat coals)
and wood chips halfway through grilling. Remove ham from grill.
Cover and let rest for 15 minutes before slicing. Reheat second
portion of sauce and serve with ham.
Makes 16 servings.
* Note: For gas grills,
preheat and then turn off any burners directly below where the
food will go. The heat circulates inside the grill, so turning
the food is not necessary.
Nutrition Facts:
Calories 255 calories
Protein 19 grams
Fat 15 grams
Sodium 1204 milligrams
Cholesterol 53 milligrams
Saturated Fat 5 grams
Carbohydrates 10 grams
Fiber 0 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
