Ingredients
- EQUIPMENT: shopping list
- Digital thermometer shopping list
- Baking pan shopping list
- Basting brush shopping list
- Covered grill (optional) shopping list
- hickory chips, soaked in water for 1 hour (for grilling) shopping list
- INGREDIENTS: shopping list
- HAM: shopping list
- 1 shot of whiskey (reserved) shopping list
- 1 bone in smoked ham, (12-14 pounds) shopping list
- olive oil shopping list
- 2 tablespoons black peppercorns, coarsely crushed (zipper bag and hammer) shopping list
- 2 tablespoons mustard seed, coarsely crushed (zipper bag and hammer) shopping list
- BASTING: shopping list
- 1 cup of your favorite sour mash or bourbon whiskey (Jack Daniels, AKA old No.7) shopping list
- 1 cup brown sugar, firmly packed shopping list
- 1/4 cup “stone ground” or “course ground” style mustard (I use Inglehoffer or Beaver Brand. See www.beavertonfoods.com for info) shopping list
- 1/4 cup honey shopping list
- 1 tablespoon molasses (that’ll teach them damn moles) shopping list
- SUBSTITUTIONS: shopping list
- You can substitute good quality gold tequila for the whiskey (Jose Cuervo AKA liquid psychosis) shopping list
How to make it
- PREP:
- Drink the reserved shot of whiskey
- Allow ham to rest at room temp for 1 hour before cooking. Prepping can be done during this time
- Score ham by making shallow (3/8 inch deep) diagonal cuts about an inch apart to form a diamond pattern
- Coat with olive oil
- Mix crushed peppercorns and crushed mustard seeds together and rub over ham.
- Insert the thermometer probe to as close to center of ham as practical staying clear of bone and set temperature alarm to 140F
- Ham is now ready to cook, do not baste yet
- Combine basting ingredients together in a resalable jar or plastic container and shake well to mix. Reserve to later use
- ON THE GRILL:
- Setup grill for indirect cooking, and preheat. If you don’t know what indirect grilling is ask or look it up. This is extremely important if you intend to eat the results
- Place ham in baking pan and place on covered grill
- Grill with indirect low heat to 140F internal temperature, 3-4 hours depending on ham size and grill heat, watch your thermometer rise to get an accurately adjusted cook time
- Add hickory chips to fire as needed for smoke for the first hour
- Baste with prepared basting mix the last 30 minutes or so, start when the internal temp is around 115F
- Remove from grill at 140F internal temperature and allow to rest 15 minutes before carving
- Serve hot or room temp
- IN THE OVEN:
- Adjust oven rack in cold oven to place ham near center of oven
- Preheat oven to 300F
- Place ham in baking pan and place in oven
- Bake to 140F internal temperature, 3-4 hours depending on ham size, watch your thermometer rise to get an accurately adjusted cook time
- Baste with prepared basting mix the last 30 minutes or so, start when the internal temp is around 115F
- Remove from oven at 140F internal temperature and allow to rest 15 minutes before carving
- Serve hot or room temp
People Who Like This Dish 19
- wallacan Nampa, ID
- kgarmany Nowhere, Us
- sherrydear Glen Ellyn, IL
- labayoulady1 Nowhere, Us
- xxjames74xx Nowhere, Us
- weezybutt Belmont, WV
- jegski Aljubail, SA
- lunasea Orlando, FL
- lillyann Colorado Springs, CO
- mimi51 Lenoir, NC
- Plus 9 othersFrom around the world!
Reviews & Comments 12 - All Comments
- Your Comments
- gourmetdad 14 years ago Was this review helpful? Yes Flag
I love a charcoal purist!
This recipe has 4 of my favorite things. Ham, a charcoal grill, whiskey, and a shot (or maybe more) for the chef! And it gives me another good excuse to buy a whole bone in hame for two people because I can SOOO use the leftovers from this recipe in my world famous Dave's ham & beans.
I will post pics when I do it! - lovethedepp ate it and said...
" It was excellent "
Was this review helpful? Yes FlagWe will be getting a half a pig for the freezer next week and this sounds great. My husband is also an "only original Weber" grill chef and any recipe with a little extra touch gets my attention. I will try it with a little tequila!
- rogbear 15 years ago Was this review helpful? Yes Flag
wow- this sounds really yummy!! thanx for the post & since we live in AZ.. we grill year round.. will try thy one soon!!
- dtour 16 years ago Was this review helpful? Yes Flag
Next Sundaythey will be Drunken Pig on the table....love the name. Always have good bourbon and Irish Whiskey on hand at my house.
- betty_boop 16 years ago Was this review helpful? Yes Flag
Hey There my friend.......just stopping in to say hello and to check out any thing new that you have to share......this recipe sounds great! You might want to try my Drunk Chicken......I will try this .....A Drunk Pig!! I know us cajuns they will love it just for the name....lol
- vino4dino 16 years ago Was this review helpful? Yes Flag
This looks delicious. I'm saving this one.
- lunasea ate it and said...
" It was excellent "
Was this review helpful? Yes FlagThis is one great recipe! I'm already plotting to make it again... Thank you for sharing.
- ravenhairchic 16 years ago Was this review helpful? Yes Flag
Sounds awesome! Will have to try soon.
- redkitchen 16 years ago Was this review helpful? Yes Flag
I'll give this a try....I live very close to the JD distillery....it's only right to support your local businesses, don't you think?
- zena824 16 years ago Was this review helpful? Yes Flag
This sounds awesome... I try to grill year around.... but sometimes it gets kinda chilly..
- wynnebaer 16 years ago Was this review helpful? Yes Flag
Wonderful recipe....Will try soon...Grill all 12 months myself unless I can convince my guy to get out there.....;D
- tnacndn 16 years ago Was this review helpful? Yes Flag
Mmmmmmm....sounds really good. I'll either have to go buy a bottle of Jack Daniels or maybe substitute "shine" LOL.
Gem
The Cook
borius
Klamath Falls, OR
The Rating
Reviewed by 5 people
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This is one great recipe! I'm already plotting to make it again... Thank you for sharing.
lunasea in Orlando loved it
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We will be getting a half a pig for the freezer next week and this sounds great. My husband is also an "only original Weber" grill chef and any recipe with a little extra touch gets my attention. I will try it with a little tequila!
lovethedepp in Central loved it
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