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Photo by linda2d

Cooking Level: Intermediate

linda2d is looking for: (2 recommendations)
I have finally decided to go ahead and do traditional ham for Easter. What's not traditional is that we always put it on the bbq grill. Anyone else? Question inside if you do, (of if you don't) :)....

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Last updated: Mar. 27, 2013 5:02 pm
Posted: Mar. 27, 2013 6:08 am
 
Commented by: linda2d
Mar. 27, 2013 6:08 am
We normally put it in a foil pan that's barely big enough to fit it and mold foil over the top, seal it with a drip edge to make sure the moisture stays in. Anyone have a different method that they swear by and/or has anyone tried simply wrapping the whole ham tightly in foil? There is not one recipe here so I'm just curious and maybe looking to change it up.
Comments:
Cheepy
Mar. 27, 2013 6:23 am
Linda, I think that's probably the best way to do it. :o)
 
lisa
Mar. 27, 2013 6:25 am
I found this(altho you've probably been searching already). It's just a boneless ham wrapped in heavy duty foil. So, apparently it can be done :) http://www.food.com/recipe/whole-ham-on-the-barbecue-29777
 
linda2d
Mar. 27, 2013 6:29 am
http://amazingribs.com/recipes/porknography/ham_on_the_grill.html ....I did search around but did not see that one, lisa. This is the one I would have liked except for the glaze, so then I wasn't sure it would work. I don't put anything on the ham because we use the drippings for gravy.
 
linda2d
Mar. 27, 2013 6:31 am
Thanks, cheepchick. It works well for saving the drippings, that's for sure.
 
Baking Nana
Mar. 27, 2013 6:32 am
I don't like to add a glaze either but I do put some ginger ale in the bottom of the pan so it kind of steams and keeps it moist. I hate dried out ham.
 
linda2d
Mar. 27, 2013 6:34 am
BN, Do you think that would change the flavor of the gravy noticeably. I know not many seem to make ham gravy so I'm not sure if that's a factor for you?
 
Baking Nana
Mar. 27, 2013 6:41 am
I don't make ham gravy but I do use the de-fatted drippings in bean soup. It isn't overly sweet but of course there are a lot of other flavors in bean soup. I don't know if I would risk it for gravy, especially if you don't like sweet with meat.
 
Baking Nana
Mar. 27, 2013 6:43 am
BTW - I don't use diet ginger ale - I use the real deal.
 
linda2d
Mar. 27, 2013 6:44 am
Thanks, maybe I'll add a little broth to start. You're dead on about not liking sweet with my ham.
 
Baking Nana
Mar. 27, 2013 6:45 am
Broth would be a good choice I think. Enjoy!
 
linda2d
Mar. 27, 2013 6:46 am
That's what i was guessing. I have a few aspartame things that still come in the house, but not many. I don't like "real" pop to drink, too sweet, so I have basically just about given it up. Probably best.
 
linda2d
Mar. 27, 2013 6:48 am
BN, if you're still here, I have a question about the no knead bread in your blog. Do you think it's too "holey" for sandwiches? I'm afraid I'll end up just sitting around eating bread and butter. :(
 
*Sherri*
Mar. 27, 2013 7:16 am
Hi Linda, my husband always grills the ham, pretty much the same as you do, but does put liquid in the pan. I do know he will put some wood chips in the grill to give a nice smokey flavor. We don't do a sugary glaze either, but making a gravy sounds good, might try that next time.
 
linda2d
Mar. 27, 2013 7:20 am
Thanks, Sherri. We do it on charcoal, so it does get a nice smokey flavor. Ham gravy is a staple in our family, not red eye or anything, just made like any other dripping gravy :)
 
Celeste
Mar. 27, 2013 10:23 am
We use a bone in ham and throw it on the rotisserie. Round and round it goes :)
 
linda2d
Mar. 27, 2013 12:03 pm
Our next grill is going to have one of those, for sure :)
 
Recommended Recipe:
Photo of: Mother's Ham Casserole

Mother's Ham Casserole

Submitted by: Linda Childers 
One of my mother's favorite dishes, this recipe always brings back fond memories of her when I prepare it. It's a terrific use of leftover ham from a holiday dinner. Our five grandchildren are my favorite interest outside the kitchen! 
Recommended by: DairyQueen
Mar. 27, 2013 6:50 am
Tradition at Easter.
Comments:
linda2d
Mar. 27, 2013 6:52 am
must be a taste of home recipe, I'll check there. We always welcome ideas for leftovers. Thanks, DQ.
 
lumpygravy
Mar. 27, 2013 5:02 pm
StevieCrazyCook did a blog a while back about wrapping a ham in layers of foil , cooking cut side down , and placing any goodies in the foil before sealing . It was done low , and slow in the oven . I tried it , and poured a can of beer over it before sealing . I don't like sweet either for the ham , and it turned out so moist . No basting at all . Don't see why it wouldn't work on the grill .
 
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