Grilled Festive Ham with Cranberry Maple Glaze | Grimm's Fine Foods
 

Grilled Festive Ham with Cranberry Maple Glaze

Grilled Ham, Grilling Recipes, Christmas Grilling, Holiday Grilling

You'll need to fire up the grill for this one. Toronto food blogger and bbq aficianado James Synowicki (@zimmysnook) takes our Festive Ham to a whole other level by grilling it in a cranberry maple glaze.
Additional recipe for Jalapeno Cranberry Sauce included as well.

Preparation time: 
1 hour
Cooking time: 
Approx. 4 hours.
Servings: 
8+
Ingredients: 

1 - 10 to 15-pound Grimm’s Fine Foods Festive Ham

Cranberry Maple Glaze:
½ cup cranberry juice
½ cup orange juice
¾ cup pure maple syrup
2 cups cranberries
¼ cup Dijon
1 tablespoon rosemary, chopped

Jalapeño Cranberry Sauce (to serve with)

2 jalapeños, seeds removed & diced (or keep seeds for the extra heat!)
½ teaspoon Kosher salt
½ cup brown sugar
¼ cup granulated sugar
½ cup orange juice
½ cup water
1 teaspoon orange zest
3 cups cranberries

Garnish (presentation idea)

Orange slices
Pomegranate
Rosemar

 

Preparation: 

Ham:

  1. Let the ham sit at room temperature, 30 minutes to 1 hour.
  2. Prepare the grill for indirect cooking. Place a shallow roasting pan under the portion of the grill that will not have direct heat. Pour 2 cups water into the pan, add a few orange slices and a couple of springs of rosemary. Preheat the grill to 325°F.
  3. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham, fat-side up, directly on the grill above the roasting pan.
  4. Bake until a thermometer inserted into the ham registers 110°F, 2 to 2 1/2 hours, adding another 1 cup water to the pan if the liquid evaporates.
  5. While the ham is baking, prepare the glaze. (see recipe below)
  6. Brush the glaze all over the ham glaze. Continue cooking, brushing with the glaze twice more, until the glaze is caramelized and the thermometer registers 140°F, 1 1/2 to 2 more hours (total cooking time will be 15-18 minutes per pound). 40 minutes before total cooking time, arrange 6-8 orange slices on top of the ham and continue cooking (this is purely for presentation and totally optional!)
  7. Transfer the ham to a cutting board or platter and let rest 15 to 20 minutes.
  8. Carefully remove the grill grate, then strain the remaining pan juices into a saucepan and boil until slightly syrupy. Spoon the reduced pan juices over the ham.
  9. Serve with any remaining glaze.

Glaze:

  1. In a saucepan, boil cranberries, cranberry juice, orange juice and maple syrup with Dijon mustard over medium heat until syrupy, about 10-15 minutes. Remove from the heat and stir in rosemary.
  2. Reserve until time to glaze.

 

Jalapeño Cranberry Sauce:

  1. In a large saucepan combine the jalapeños, salt, sugars, orange juice, water and orange zest. 
  2. Bring to a simmer over medium heat then add the cranberries.
  3. Simmer for 15 minutes, stirring occasionally. Remove from heat and cool to room temperature.  Transfer to a sealed container and chill for a minimum of 4 hours. 
Product(s) used: 

Subscribe

Grilled Festive Ham with Cranberry Maple Glaze

Grilled Ham, Grilling Recipes, Christmas Grilling, Holiday Grilling
Preparation time:
1 hour
Cooking time:
Approx. 4 hours.
Servings:
8+
Product(s) used:
Festive Ham
Description:

You'll need to fire up the grill for this one. Toronto food blogger and bbq aficianado James Synowicki (@zimmysnook) takes our Festive Ham to a whole other level by grilling it in a cranberry maple glaze.
Additional recipe for Jalapeno Cranberry Sauce included as well.

Preparation:

Ham:

  1. Let the ham sit at room temperature, 30 minutes to 1 hour.
  2. Prepare the grill for indirect cooking. Place a shallow roasting pan under the portion of the grill that will not have direct heat. Pour 2 cups water into the pan, add a few orange slices and a couple of springs of rosemary. Preheat the grill to 325°F.
  3. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham, fat-side up, directly on the grill above the roasting pan.
  4. Bake until a thermometer inserted into the ham registers 110°F, 2 to 2 1/2 hours, adding another 1 cup water to the pan if the liquid evaporates.
  5. While the ham is baking, prepare the glaze. (see recipe below)
  6. Brush the glaze all over the ham glaze. Continue cooking, brushing with the glaze twice more, until the glaze is caramelized and the thermometer registers 140°F, 1 1/2 to 2 more hours (total cooking time will be 15-18 minutes per pound). 40 minutes before total cooking time, arrange 6-8 orange slices on top of the ham and continue cooking (this is purely for presentation and totally optional!)
  7. Transfer the ham to a cutting board or platter and let rest 15 to 20 minutes.
  8. Carefully remove the grill grate, then strain the remaining pan juices into a saucepan and boil until slightly syrupy. Spoon the reduced pan juices over the ham.
  9. Serve with any remaining glaze.

Glaze:

  1. In a saucepan, boil cranberries, cranberry juice, orange juice and maple syrup with Dijon mustard over medium heat until syrupy, about 10-15 minutes. Remove from the heat and stir in rosemary.
  2. Reserve until time to glaze.

 

Jalapeño Cranberry Sauce:

  1. In a large saucepan combine the jalapeños, salt, sugars, orange juice, water and orange zest. 
  2. Bring to a simmer over medium heat then add the cranberries.
  3. Simmer for 15 minutes, stirring occasionally. Remove from heat and cool to room temperature.  Transfer to a sealed container and chill for a minimum of 4 hours.