|Recipe: BBQ Holiday Ham||
- A 12 lb Bone-in Ham (Smoked or Unsmoked)
- 1/2 Cup Olive Oil
- 3–4 Tbsp Dizzy Pig Dizzy Dust or Pineapple Head (alternate rub recipe below)
- 3 Cups Apple Juice
- 9 x 13″ Aluminum Foil Pan
- Remove ham from it’s packaging, rinse & pat dry. (See notes below on our suggested hams.)
- Score a Criss-cross pattern in ham with a small paring knife – you can cut through the fat and a little into the meat in about 1 1/2″ squares.
- Drizzle olive oil and rub over meat. This will help the rub to stick to the meat. Combine rub ingredients (see below) or measure out the rub and apply rub to the meat. Refrigerate for 4 hours or overnight in order for the flavor to penetrate.
- Set up grill for indirect cooking and stabilize temperature of the grill at 250°F. Fill aluminum pan with apple juice and set below grate. Add grate to grill.
- Set ham on grate, suspending it above the apple juice.
- Cook ham for about 5 hours or until meat registers 165°F internal temperature.
- Remove from heat and wrap in foil to rest. Let rest for at least 20 minutes.
We suggest a non-spiral sliced bone-in cured ham from the butt (vs the shoulder). It can be smoked or not – the smoking involved in most commercial hams is fairly minimal.
Alternate Rub Recipe:
(Careful of the salt here, most hams are cured or brined with salt and are plenty salty!)
1/4 Cup Turbinado (raw) Sugar
1/2 Tsp Black Pepper
1/2 Tsp Paprika
1 Tsp Cayenne (or to taste)
Additional spices that would go with ham – use the combination you like:
Mustard Powder, Ginger, Allspice, Cloves, Chili Powder or Chipotle powder (watch this if you are using Cayenne).