You’ll need to fire up the grill for this one. Toronto food blogger and barbecue aficionado, James Synowicki (zimmysnook), takes our Festive Ham to the grill with a mouth-watering cranberry maple glaze.
Ingredients
- 1 Grimm’s Festive Ham (4.5 – 6.8 kg)
- 3 fresh rosemary sprigs
Cranberry Maple Glaze
- 1/2 cup cranberry juice
- 1/2 cup orange juice
- 3/4 cup pure maple syrup
- 2 cups fresh cranberries
- 1/4 cup dijon mustard
- 1 tbsp rosemary, chopped
Jalapeño Cranberry Sauce
- 2 jalapeño peppers, seeded & diced (or keep seeds for extra heat!)
- 1/2 tsp kosher salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup orange juice
- 1/2 cup water
- 1 tsp orange zest
- 3 cups fresh cranberries
Garnish
- orange slices
- pomegranate
- rosemary
Preparation
Ham
- Unwrap ham and let it sit at room temperature for 30-60 minutes. To 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 of water into the pan, add a few orange slices, and a few fresh rosemary sprigs. Preheat the grill to 325°F.
- Score the ham 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.
- Bake for 2 – 2 1/2 hours, until a thermometer inserted into the ham registers at 110°F, 2 to 2 1/2 hours, adding another 1 cup water to the pan if the liquid evaporates. While the ham is baking, prepare the glaze (recipe below).
- Combine all the ingredients of the cranberry maple glaze in a small bowl and mix well. Brush the glaze over the entire ham.
- Continue cooking for 1 1/2 – 2 hours, brushing with the glaze twice, until the glaze caramelizes and the thermometer registers 140°F (total cooking time will be 15-18 minutes per pound). For a beautiful presentation, at 40 minutes before completed cooking time, arrange 6-8 orange slices on top of the ham and continue to cook.
- Transfer the ham to a cutting board or platter and let rest 15-20 minutes. Carefully remove the grill grate, strain the remaining pan juices into a saucepan and boil until slightly syrupy. Spoon the reduced pan juices over the ham and serve with any remaining glaze.
Cranberry Maple Glaze
- In a saucepan on medium heat, bring the cranberries, cranberry juice, orange juice, maple syrup, and the dijon mustard to a boil for 10-15 minutes, until syrupy.
- Remove from the heat and stir in the chopped rosemary. Set aside until ready to glaze the ham.
Jalapeño Cranberry Sauce
- In a large saucepan on medium heat, simmer the jalapeños, salt, sugars, orange juice, water, and orange zest.
- Add the cranberries and 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 before serving.
