Easiest Way to Make Ultimate Grilled Molasses and Rum-Glazed Fresh Ham
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Speedy Grilled Molasses and Rum-Glazed Fresh Ham. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Grilled Molasses and Rum-Glazed Fresh Ham, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Molasses and Rum-Glazed Fresh Ham delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Grilled Molasses and Rum-Glazed Fresh Ham using 16 ingredients and 5 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make Grilled Molasses and Rum-Glazed Fresh Ham:
- 4 quart Water
- 1 cup Sugar
- 1 cup Table salt
- 30 Whole cloves
- 4 Whole nutmegs, cracked
- 1 (8- to 10-lb) Bone-in shank-end fresh ham, skinned and trimmed of all but a thin layer of fat
- Spice rub
- 2 tbsp plus 2 teaspoons coriander seeds
- 4 tsp Cumin seeds
- 4 tsp Whole black peppercorns
- 4 tsp Paprika
- 4 tsp Kosher salt
- Glaze
- 1/4 cup Dark rum
- 1/4 cup Molasses (preferably mildly flavoured)
- 1/4 cup Butter
Steps to make Grilled Molasses and Rum-Glazed Fresh Ham
- Brine ham:
Bring all brining ingredients except ham to a boil in a deep 8-to 9-quart pot (such as a pasta pot), stirring occasionally until sugar and salt are dissolved. Remove from heat and add ham. (Brine should cover ham; if not, make more brine.). Cool mixture 30 minutes, then chill, covered, turning ham once or twice, at least 1day and up to 2.
Prepare grill for cooking using enough hardwood charcoal to fill a charcoal chimney or a shoe box. When coals are ready, push them to one side of grill, leaving about two thirds of grill without coals. Put a drip pan opposite coals. - Make spice rub and cook ham:
Finely grind all spice-rub ingredients together in an electric coffee/spice grinder.
Drain ham and pat dry. Rub ground spices all over ham.
Place ham on gill, fatty side up, over drip pan. Cover grill, leaving cover vents one fourth open and bottom vents fully open, and cook ham, adding a large handful of charcoal every 30 minutes. After 1 hour, turn ham around so other side faces coals and continue to cook until a meat thermometer instead near but not touching bone registers 155F, 1 to 2 hours more. - Make glaze while ham is grilling:
Heat glaze ingredients over moderate heat, stirring, until butter is melted.
During last 30 minutes of grilling, brush ham with glaze several times, letting excess fall into drip pan. - Serve ham:
Transfer cooked ham to a platter and cover loosely with foil. Let stand 30 minutes to 1 hour before carving. Serve with pan drippings (skimmed of fat). - Cooks' notes:
*Gas grill method: preheat grill to moderately low. Place ham, fatty side up, in grill on a rack in a large broiler pan. Close lid, then roast about 3 hours.
*Oven method: Roast ham, fatty side up, on a rack in a large roasting pan in a preheated 350°F oven, about 3 hours.
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