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Ingredientes
- 1 Tbsp. chili pwdr
- 1 Tbsp. paprika
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp grnd cloves
- 2 pkt sugar substitute
- 1 x fully-cooked bone-in smoked ham - (6 to 7 lbs) (shank or possibly butt portion)
- 1/3 c. steels gourmet apricot jam
Direcciones
- Prepare the grill for indirect heat. Place a disposable aluminum drip pan in center of bottom grate or possibly floor of grill. For a closed gas grill, heat on high for 10 to 15 min, then turn off heat source directly under pan, leaving the other one or possibly two burners on. Adjust heat to register between 375 and 425 degrees on an oven thermometer. For a charcoal grill, build two equal piles of briquettes on either side of drip pan. Burn coals about 25 min, till they are covered with gray ash.
- Meanwhile, combine chili pwdr, paprika, cumin, cinnamon, cloves and sugar substitute in a c.. Score top and sides of ham with a sharp knife in a crisscross pattern. Sprinkle rub over all sides.
- Place ham on prepared grill over pan. Close lid and grill 45 min. Turn ham over (adding more briquettes if necessary), and grill 45 to 60 min more, till an instant-read thermometer inserted in center of ham (away from bone) registers 140 degrees.
- Spoon or possibly brush jam over ham. Cover and grill 5 min more. Let stand 15 min before carving.
- This recipe yields 10 servings.
- Comments: Grilling is great at holiday time because it frees up oven space, and indirect grilling - meaning food is not directly over the heat source - is largely unattended.
- Description: "If you've never prepared ham this way, you are in for a treat."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 10 servings | |
| Calories 6 | |
| Calories from Fat 2 | 33% |
| Total Fat 0.27g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 35mg | 1% |
| Total Carbs 1.2g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.3g | 0% |
| Protein 0.24g | 0% |
