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December Grilling Recipes

Double Smoked Ham with Pineapple Bourbon Glaze

Prep Time: 10 Min
Cook Time: 4 Hrs
Resting Time: 15 Min
Total Time: 4 Hr 25 Min

Ingredients

• Ham
  • 1 – 10 lb spiral-slied smoked ham
• Pork Rub
  • 2 Tbsp brown sugar
  • 1 tsp Paprika
  • 1 tsp fresh cracked black pepper
  • 1 tsp Kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper
• Pineapple Bourbon Glaze
  • 1 cup brown sugar
  • ¼ cup stone ground mustard
  • ¼ cup apple cider vinegar
  • ½ cup pineapple juice
  • ¼ cup bourbon
  • ½ tbsp hot sauce, to taste (optional)

Instructions

1. Preheat the grill or smoker to 300-325 degrees F.
2. If using charcoal, light only 10-16 pieces of charcoal set up for an indirect Three-Zone Split Fire. To do this separate the coals into two equal piles on opposite sides of the grill grate.
3. Remove the ham from the package. Rinse it under cool running water. Pat it dry and place it on a rack inside of a sheet pan rind side up.
4. Season the outside of the ham with a modest amount of pork rub. (You may not need all the pork rub from the recipe. Reserve any remaining rub for another time.)
5. Throw a chunk or two of cherry wood into both piles on each side. Put on the lid and bring the temperature back up to 300-325 degrees, using the vents to regulate the temperature.
6. Smoke the ham until the ham has a nice rich color and the internal temperature reaches about 125F, about 2 hours. Add charcoal and wood to maintain temperature and smoke as needed.
7. While the ham is smoking, combine all glaze ingredients and mix well.
8. At 125 degrees F, the ham is double smoked. Stop adding wood to the coal bed. Now it’s time to add more flavor, color, and texture! Transfer the ham to a foil pan. Return it to the grill or smoker. Baste the ham every 30 minutes for the rest of the cook while maintaining a consistent “pit” temperature.
9. The goal temperature is an internal temperature of between 140-155 degrees F. Let the overall visual appearance of the ham determine how long you baste and warm it through. There should be a nice mahogany bark with the glaze tacked up on the outside. The spiral slices of the ham will start to separate and draw away from the bone.
10. Remove from the grill or smoker and rest for 15-20 minutes.
11. Using a sharp knife, locate the bone and cut the meat from around the bone. Then cut the slides from the bottom portion first because they are the easiest. Then cut the larger chunks from the top of the ham into smaller pieces with that nice smoky glazed bark intact. Some of the meat next to the bone may be tender enough to shred.
12. Add some foil to the bottom of the pan from the smoker and serve directly from the pan. Pour the remaining juice from the ham and glaze directly over the double smoked ham.

Recipe adapted from The Mountain Kitchen

Skillet Cornbread

Prep Time: 15 Min
Cook Time: 40 Min
Total Time: 55 Min

Ingredients

• 1 ¼ cups cornmeal (gluten free)
• ¾ cups all purpose flour
• 2 tbsp cane sugar
• 2 tsp baking powder
• 1 tsp kosher salt
• ½ tsp cinnamon
• 1 cup buttermilk
• 2 eggs
• 1 – 4oz can green chilies
• 4 Tbsp butter, melted (butter should be separated, half melted for the batter, half of it for hot skillet)
• 4 tbsp butter, room temperature
• 3 tbsp smoked honey (regular honey works too)

Instructions

1. Preheat the grill to 425 degrees F using the two zone method or on indirect heat. Place 10-inch cast iron skillet in the grill to get hot while the grill heats up.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and cinnamon, and mix. In a separate bowl combine buttermilk, eggs, green chilies, and half a stick of melted butter and mix.
3. Slowly add the dry ingredients into the wet ingredient bowl while stirring. Once all the dry ingredients are in the bowl, mix a few more turns to remove any lumps. Don’t over mix.
4. In the preheated cast iron pan, add the remaining half stick of butter and stir to coat the entire pan and sides. The pan will be hot (so use a glove or thick towel). We use a towel to do this by hand by moving the pan around in a circular motion. Pour the batter into the pan and then grill for 30-40 minutes.
5. The cornbread is done when you insert a toothpick or knife into the center of the cornbread and it comes out clean Immediately drizzle the honey over the cornbread as it cools. Let cool for at least 10 minutes before cutting into the cornbread.

Recipe adapted from Vindulge

Smoked Cranberry Sauce

Servings: 12
Prep Time: 5 Min
Cook Time: 4 Hrs
Chill Time: 2 Hrs
Total Time: 6 Hrs 5 Min

Ingredients

• 24 oz fresh cranberries
• 2 oranges (juice only)
• 2 lemons (juice only)
• 1 cup water
• 1 cup brown sugar

Instructions

1. Preheat your smoker to 300 degrees F.
2. Add the cranberries to an aluminum tray.
3. Squeeze the juice from the lemons and oranges on top and add the water.
4. Sprinkle the brown sugar over and mix until all the cranberries are well coated.
5. Make sure the cranberries are spread out evenly in the tray.
6. Place the tray on the grates of the smoker and let cook for 4 hours, or until the cranberries start to burst and the sauce has reached your desired consistency.
7. Chill in the fridge for 2 hours prior to serving.

Recipe adapted from Smoked BBQ Source

Portable S’mores

Prep Time: 10 Min
Cook Time: 10 Min
Total Time: 20 Min

Ingredients

• 2 cups Graham Cracker crumbs
• ½ stick melted butter
• 6 Hershey bars
• 18 marshmallows
• 8 in – Cast iron skillet

Instructions

1. Mix melted butter and graham cracker crumbs together and press into skillet.
2. Break chocolate bars into pieces and evenly distribute across the skillet.
3. Spear marshmallows with skewers (soak skewers in water before use). Roast marshmallows over the grill to your desired doneness,
4. Once marshmallows are lightly browned, remove from skewers and place on top of the graham cracker crust and chocolate in the skillet.
5. Place the skillet on the grill and close the grill cooking on the lowest heat to melt the chocolate and marshmallows.

Recipe adapted from My One Hundred Year Old Home