What do you serve for Easter dinner? Does household have a practice relating to Easter dinner? Mine does. I’ve been consuming ham for Easter for so long as I can keep in mind. It will be the one time I eat ham if it wasn’t for the work I do within the Barbecuebible check kitchen. Not solely do I get pleasure from it, however I really like arising with methods to make use of the leftover ham.
Not solely will we all look ahead to the ham, however even the perimeters have turn out to be a practice. I all the time carry my Tupperware for leftovers. If the ham got here with a bone, my father would use the bone and the leftover ham to make pea soup. It was scrumptious. I like to include the leftover ham right into a grilled cheese sandwich, a fritatta, or a breakfast hash.
The Holy Grail Steak company despatched me a one in every of their Kurobuta boneless smoked hams. Kurobuta pork comes from the Berkshire “black” pig. Kurobuta comes from the Japanese phrase for black pig. It’s sometimes called the Wagyu of pork. Kurobuta pork is understood for its marbling. The marbling produces a succulent pork that’s juicy, tender, and sweetly flavorful.
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Smoky Maple Bourbon Ham
Right here is how I ready the Kurobuta boneless ham from Holy Grail Steak: I set-up my Massive Inexperienced Egg XL (BGE) for oblique grilling. I heated the grill to 325 levels. I began by scoring the surface of the ham. Scoring the surface of the ham will increase the floor space and helps the rub and the glaze adhere to the ham whereas it cooks.
I wished a taste theme for the ham. Since maple syrup pairs nicely with ham, I made a decision to make use of my maple sugar spice rub and make a maple bourbon glaze for the ham. After scoring the ham, I utilized my maple sugar rub. The rub consists of maple sugar, kosher salt, dried honey granules, cinnamon, ginger, nutmeg, floor fennel, Worcestershire powder, and smoked paprika.
Pre-cooked hams are sometimes steamed within the oven in a roasting pan lined with foil after which glazed on the finish. To created moisture within the BGE, I stuffed a foil drip pan with beer and positioned it below the ham whereas it heated up within the BGE. I positioned two maple chucks within the BGE to create wooden smoke.
Subsequent, I ready a maple bourbon glaze for the ham by combining maple syrup, bourbon, Dijon mustard, Worcestershire sauce, apple cider vinegar, the maple rub, and a few of my do-it-yourself cranberry barbecue sauce. The glaze boiled for five minutes, then I lowered the warmth to get the combination to cut back and thicken.
The ham began to brown after thirty minutes. As soon as it began to brown, I started to glaze the ham. I continued to glaze the ham each 20 minutes till it reached an inner temperature of 140 levels. I let the ham relaxation, then sliced it and topped the ham with extra of the nice and cozy glaze.
The ham was smoky, juicy, and salty as you’d anticipate from a ham. The ham had a wealthy full mouth really feel like a steak and was as tender as a filet mignon. The crust the glaze created jogged my memory of burnt ends with the crispy and candy exterior and the tender ham beneath. The maple spice rub added to the feel and taste to the crispy exterior of the ham. The apple cider vinegar, Dijon mustard, and the cranberry barbecue sauce balanced the glaze and prevented it from being too candy.
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