Just an FYI this site will be going down for maintenance in the next couple of hours. Should be up by tomorrow. I apologize for any incovenience.

Monday, December 17, 2007

Yule Recipes -- Part Three -- Main Course

Monday, December 17, 2007

The hardest thing about cooking for the holidays is the main course, appetizers are easy for many people, but I know many people that burn or overcook their main course. Resulting in rubbery and dry turkey or ham. Here are a few recipes from a local radio show, On the Grill.
So Good Luck and Blessed Be!

Honey Glazed Smoked Ham

From Derrick Riches and about.com

This is a great way to take a regular cooked ham and turn it into something spectacular by applying a spicy rub and placing it in a smoker. Let it smoke for a long while and it will taste great.


1 6 pound "ready to eat" ham

1 cup pineapple juice

3/4 cup chicken stock

1/2 cup honey

1 1/2 tablespoon vegetable oil

1 tablespoon black pepper

1 tablespoon paprika

1 tablespoon sugar

1/2 tablespoon salt

2 teaspoon dry mustard

1/2 teaspoon cayenne

1/2 teaspoon ground cloves


The night before you smoke, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne. Rub over the surface of the ham, wrap in foil and let sit in the refrigerator overnight. In the morning remove the ham from the refrigerator and let it sit for 1 hour. In the meantime prepare the smoker. You will be smoking at about 210 degrees F. for 6 hours. Mix together the chicken stock, 3/4 cups of pineapple juice, vegetable oil, 1/2 teaspoon dry mustard, and cloves. Warm over medium heat until completely mixed. Place ham in smoker and baste with sauce once every hour. While the ham is smoking prepare the glaze by mixing together the honey, 1/4 cup on pineapple juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. Brush generously with glaze a couple of times during the last hour of smoking.

Rotisserie Glazed Ham

This method of heating a Holiday ham gives it that crusty sweet coating that everyone loves. Start with low heat to get the ham up to temperature, then glaze and put on the flame to caramelize the sugar and give it a good crust.


1 5-pound ham, fully cooked

1/2 cup honey

1/2 cup sugar

2 teaspoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon ground cloves


Place the ham on your rotisserie spit and place on the grill over a medium to low heat. Cook for about 13 minutes per pound or about 1 hour for a 5 pound ham. Meanwhile combine the honey, lemon juice, cinnamon and cloves. When the internal temperature reaches about 150 degrees F begin brushing the honey mixture over the surface of the ham. Once it is well coated start sprinkling the sugar over the ham. You want to get an even coating. Close lid and continue roasting until the sugar has started to turn brown and you can no longer see the sugar crystals. Turn off the heat, but leave the rotisserie running for 10 minutes to allow the sugar to set. Carefully remove ham from grill and rotisserie. Carve and serve.

Like What You See So Far? Sign up for email updates and receive my free ebook!