Special Thank to Chris Meikrantz
– Large or Extra Large BGE
– Large foil roasting pan
– Plate setter
– Dual Probe Thermometer
– Bone-In Fresh Ham – Approx. 20lbs
Paste Rub:
– 4- 6 cloves of garlic
– Fresh sage, chopped
– Fresh thyme
– Fresh Flat- leaf (Italian) parsley
– Dijon Mustard
– Whole grain Dijon mustard
– Pineapple juice – only enough to create a loose paste consistency
– Kosher salt and fresh ground black pepper
– Pineapple Juice
– Apple Cider
1. Rinse and dry the ham which should be at room temperature
2. Remove the skin. Using a sharp knife, make an incision from the butt end to the shank end. Gradually work the knife under the skin until you can get a hold of the skin. Once you can grasp the skin, run the knife gently along the skin, using it as a guide to cut it away from the fat. The idea here is to remove the skin but leave plenty of the fat. Once skinned, discard the skin unless you have a hankering for cracklin’s, then you’re on your own!
3. Score. Make ¼” – ½” deep score marks with your knife, running parallel, along the span of the “fat side.” Repeat with parallel scores running in the opposite direction to result in a grid pattern across the surface of the ham.
4. Rub. Using a liberal amount of the paste mixture, rub all over the ham making sure to massage it down into the score marks.
5. To a large foil roasting pan, add any aromatics that you would like. We used carrots and onions.
6. Place ham on top of the vegetables in the roasting pan.
7. Grill set up: Preheat your grill to approximately 600F. If using an XL BGE, use the plate setter in the legs-up position with the cooking grid on top of it and the ham in the roasting pan on the cooking grid. If using the large BGE, head room will be an issue. To resolve this we used the plate setter in the legs-up position, then put a baking stone on the plate setter (to provide some protection from the heat of the plate setter) and then sat the roasting pan on the baking stone. The pan was essentially sitting down in the plate setter. A piece of meat this size, in a roasting pan, will be a tight fit but should be just fine
8. Insert your temperature probe into the middle of the ham, staying away from the bone.
9. If you like smoke, this is where to add it. We used a couple handfuls of soaked apple chips. With the grill at 600F, if you don’t soak the chips for an extended period that will be gone before you can get the ham on the grill!
10. Cook the ham for 30-45mins. at 600F. Then close the dampers almost all the way and allow the grill to take its time cooling down. Don’t let it go below 250-275F, this is NOT a low and slow cook. For a 20lb. ham, it should take 4-6 hours to reach an internal temperature of 140F (which is when you want to pull it off) so if the grill is cooling of too quickly or not quickly enough, adjust the temperature accordingly. The majority of the cook time should be spent in the 300F’s.
11. If you choose, you can wrap the ham in foil at any point during the cook. This will just minimize the “crust” that accumulates throughout the duration of the cook.
12. When the ham reaches an internal temperature of 140F, take it off the grill and double wrap it in tin foil.
13. Rest the foil-wrapped ham in a warm place for one hour. The internal temperature will rise to about 158F, which is right where you want it. After 160F the meat will begin to dry out very quickly, so make sure you take it off the grill early enough!
1. Carve and enjoy!!
submitted by FIreside Outdoor Kitchens; Chris Meikrantz

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