How to Cook a Spiral Ham on the Gas Grill
For those who are not familiar with spiral ham, they are essentially large hams that are cut in a spiral pattern. Many like to cook these hams outdoors because of the tenderness that comes along with any gas grill. Meat such as hams or ribs will taste much better if grilled outdoors. Spiral ham cuts are known to sit in succulent juices made of natural fats and water. This makes the meat extra tender and more manageable when cooking. The reason why so many hams taste dry is because they lack the proper juices to tenderize the meat and, most likely, they are not cooked in a gas grill. Many opt to bake a ham in the oven, but grilling a ham outdoors will allow the meat to tenderize while shifting all holiday functions and gatherings outside. Cooking meat on a grill will allow people to smoke or tenderize the meat how they please. Whether it is the smoky or succulent flavor, there are not many complaints when it comes to cooking meat on a grill. For those that have never grilled a ham before, it is a fairly simple process.
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Begin by turning on the heat to 350 degrees. Always be sure to clean a grill before cooking. Place the ham on the side of the grill that is not heated. Strip away any coverings associated on the meet and place on a foil pan. If the ham does not contain natural juices then add one cup of water to soften the meat. Keep the ham anywhere from 300-50 degrees and heat indirectly for an hour. Heating indirectly means placing the ham on the side of the grill that is not heated. This will allow the meat to soften while not burning it in the process. Check on the ham’s progress as it is simmering.
During this time, create a nice ham glaze or sauce that will add more flavor to the meat. The other great thing about grilling ham outside is the extra room it creates in the kitchen while cookers can whip up a signature glaze or sauce while preparing other side dishes. This process will save users both time and energy when cooking and, with a house full of hungry people during the holidays or events, the sooner the ham is ready the better.
After the hour has passed then cover the meat with any sauce and add more water if the pan is dry at the bottom. Be sure to place the lid back over the ham. Cook an extra half hour to an hour for every ten pounds. Check the ham every half hour and continue to tenderize the meat with sauce or glaze. The goal is to get the internal temperature of the ham to at least 135 degrees. Use a stick thermometer in the meat to get an accurate reading of the temperature. Once cooked, take out of the pan and wrap the entire ham in tin foil to keep in the juices and retain heat. Allow the ham to cool at least 20 minutes before serving.
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