This is perfect when you’re having a group of people over: Delicious, easy to prepare, and unusual enough to cause a bit of comment. If you have the time and inclination to brine it in advance, it will be more tender and flavorful, but it is delicious without brining, too.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.
|1 bone-in fresh ham (half an uncured hind leg), 8-10 lb (3.5-4.5 kg), skin on||25 whole cloves|
|1 1/2 cups freshly squeezed orange juice||1/3 cup coarse grainy mustard|
|1 1/2 cups pineapple juice||1/3 cup honey|
|3 tablespoons roughly chopped fresh sage|
Score diagonal cuts both ways into the skin of the ham with a sharp knife to make a diamond pattern all over it.
If brining the ham, combine the brine ingredients in a container large enough to easily hold the ham and stir to dissolve the salt and sugar. Place the ham in the container, making sure that there is enough liquid to cover it completely. Refrigerate for at least 24 hours and up to 3 days, turning the ham over every 12 hours.
Combine the fruit juices in a small saucepan on the stove top over medium-high heat and bring to a boil. Lower the heat to a simmer and stir frequently, until the mixture is syrupy (about 25 minutes). Stir in the sage and set aside.
Light a fire well over to one side of your grill, using enough coals to fill a large shoebox. Remove the ham from the brine and dry it well with paper towels. (If you did not brine the ham, season it generously with kosher salt and black pepper.) Insert the cloves evenly across the skin in the points of the diamond-shaped cuts.
When the fire has died down and the coals are covered with white ash, place the ham on the side of the grill away from the coals, being careful that none of the meat is directly over the coals. Put the lid on the grill with the vents open one-quarter of the way, and cook, adding a handful of fresh charcoal every 30 minutes or so. Start checking for doneness after 2 hours; it may take up to 3 hours to fully cook. Baste it generously with the fruit juice glaze during the last 30 minutes of cooking. To check for doneness, insert a meat thermometer into the center of the ham and let it sit for 5 seconds, then read the temperature: look for 134°F (57°C) for medium, 150°F (66°C) for medium-well, and 160°F (71°C) for well done; we pull the ham at 147°F (64°C). When the ham is done to your liking, remove it from the grill, cover it loosely with foil, and allow it to rest for 20–30 minutes before carving.
While the ham is resting, combine the mustard and honey in a small bowl and mix well. To serve, carve the ham into thick slices and pass the sauce on the side.
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