Pork Recipes

Boneless Smoked Ham

Ingredients

• 1 ham

***Glaze***

• 3/4 cup fresh squeezed Orange Juice
• 1/3 cup cider vinegar
• 1/2 cup Heinz Chili Sauce
• 1 Tbs. Dijon mustard
• 2 Tbs. brown sugar
• 1 Tbs. soy sauce
• Freshly ground pepper to taste

Directions

1. Allow ham to sit at room temperature for one hour.
2. Prep grill for low heat cooking. Fill a large drip pan about half way with warm water and position it between two piles of charcoal. Drain the wood chips and add them to the charcoal.
3. In a 9 x 13 inch heavy duty foil pan, place ham flat side down. Position the pan on the grill grate and pour add in 1 cup of water. Close lid and cook ham over indirect low heat for 1 hour.
4. Combine glaze ingredients in a small sauce pan. Simmer the mixture until there is only 1 cup remaining. This should take about 5 to 10 minutes. Be sure to stir occasionally.
5. After one hour has passed, begin to brush the top surface of the ham with the glaze you have prepared. If the pan happens to dry, add about ½ cup of water. Remember to keep cooking at indirect low heat. The temperature should be just high enough to maintain the water in the pan at a low simmer. Remember to be aware of your charcoal, and replenish when necessary.
6. Glaze and cook the ham continuously until the internal temperature reaches 135°F. If you notice the ham to begin to take on a dark color, proceed to cover the ham with tin foil and discontinue the glazing. You should keep the ham cooking for a total of 1.25 to 2 hours.
7. After the sufficient cooking time has passed, remove the ham from the pan. Place the ham on a cutting board for about 15 to 20 minutes before carving.

Makes 8 servings