I have a gas grill, but I'm not at all expierenced in grilling. I have people coming on Sunday and I thought this would be good for dinner. What do I need to do? Can you get a 'smoky' taste from a gas grill? How? Thanks!!
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Like the first lady said most hams are fully cooked and smoked, I would purchase a aluminum foil turkey roaster, and use it as your cooking vessel, if you want to glaze it fine, for me a slow cook is best if you have a BBQ with more than one burner set it to one end and turn on the other burner to medium for 30 minutes and then low for 1-2 hours checking regularly, if it is a single burner model set it to low, add some liquid like apple juice ir water to create steam and then when it has evaporated the meat is ready, I would start slow and let it cook for about 2-3 hours test it by inserting a knife in the thickest part then feel the tip of the knife, if it is warm or hot the heat has gooten all the way in, then put on the glaze or turn it off, close the lid until ready to carve and serve.
Buy a smoked ham to insure that taste if you want it. Otherwise turn one side of your grill on and place the ham on the side that is not on, cooking it with indirect heat. You can put whatever you like for a glaze and simply cover the ham with tin foil.
Since ham is essentially already cooked all you’re doing is heating it up anyway.
I suppose you could get some wood chips (whatever flavor you like) and put in some water in a grill safe dish and put that in there and create some steam…..of course leave the foil off the ham……but I’m just guessing here, I’ve never done that.
Either with a rotisserie, which would be the best way, or indirect heat. You can take an old cookie sheet and place it on top of your ceramic briquettes or lava rocks. Glaze it and rotate it every so often.
For added smokey flavor, get some hickory wood chips, soak than in water or beer for 20 minutes or so and wrap than in foil and drop the package on the flame. Typically, drippings onto the briquettes add smokiness in gas grills but if you use the cookie sheet, you’ll be catching a lot of it before it falls.
yes, soak some wood chips (get ones that are for smoking) and sprinkle them on the lava rocks. use med-low to low indirect heat, turn on one side and put the ham on the other. put in a meat thermometer and take it off the grill when it reaches 160F and then let it rest for 5 to 10 minutes before carving.