Posted By Kimberly Turner on Apr 4, 2014 in Apples, BBQ Grilling, Cooking Adventures with Kimberly, Cooking How-To Videos, Cooking Shows, Easter, Featured, Fruit & Vegetables, Ginger, Ham, Herbs, Holidays & Events, How To Cook, Main Dishes, Memorial Day, Pork | 0 comments

This fantastic recipe for BBQ Hickory Smoked Apple Ginger Ham offers a completely new take on cooking & enhancing the flavors of ham.

It’s always nice to try something different from the way you normally prepare your ham.

I’m using a precooked, smoked ham weighing about 1.7 lbs, and cooking it to an internal temperature of 140 degrees – about 10 minutes per lb, despite the directions on the package recommending cooking this ham for a longer period.

We want this ham to be nice & juicy, and cooking it can dry it out. This ham is quite lean, and doesn’t have a great amount of fat to keep it moist.

In addition, I am using some lovely hickory chips to enhance the flavor, as well as ginger, apple & tea to kick it up a notch, and render a nice smokey flavor.

How To BBQ Hickory Smoked Apple Ginger Ham:

The hickory chips can be used dry or wet. In order to utilize the hickory chips today, I am using the wet method.

Using about 2 – 3 cups of chips, I submerge the chips in tea, but water or any liquid you choose to use is okay, and allow to soak for about 15 min.

The hickory chips will be placed on the barbeque on direct heat, and the ham, in an appropriate pan, will be on indirect heat.

In order to make a nice pouch to hold your ham and flavorings (ginger, juice, seasonings). Using about 3 – 4 ft of aluminum foil, fold it in half, with the shiny side out.

Using about the same amount of foil, prepare another housing for the hickory wood chips. The reason for preparing the wood chips in this fashion is so that they don’t actually ignite, but just release that nice smoke & fill your ham with that flavor.

It’s always fun to try something new!

Type: Entree Recipe

Prep Time: 15 min
Cook Time: 1 3/4 – 2 hrs
Yield: 4 – 6 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking Adventures with Kimberly:

Ingredients:

1 cooked ham – weighing about 1 3/4 – 2 lbs
12 medallions fresh ginger
1 juice box or 1 cup of apple juice – gingerale would be a good option too
12 black peppercorns (roughly ground)
2 whole cloves
1 bay leaf
10 mustard seeds

Instructions:

Preheat your BBQ on low heat, and have a meat thermometer available.
Remove ham from all packaging and place in center of prepared piece of aluminum, with flat side down and gently pull up sides all around ham to hold the juice and flavorings. The foil holding the ham goes on to the indirect heat portion of your grill.
Add in ginger slices, peppercorns, cloves, bay leaf & mustard seeds all around the ham in the foil, and pour apple juice on top.
Have a pan of water ready and place it on the direct heat side of the grill where it will bubble releasing moisture to the contents of the grill, as well as move the smoke from the hickory chips around. * Tip: Check from time to time to be sure there is still water left in this pan. If it boils out, refill the pan.
Drain the wood chips and place about half of them in the center of the prepared foil housing, and fold up the sides to keep the chips inside the package but leave an open portion at the top so the smoke can get out. Poke holes around the top part. About half way through the cooking process, you can discard these chips and use the other half, preparing the chips in the same manner, allowing them to smoke until cooking is complete. Place wood chip package directly on to heat.
Baste the ham with the apple juice. Seal the package up, leaving a small opening at the top. Insert a meat thermometer into the top of the ham. If your ham has a bone in it, be sure to insert the thermometer at least one inch away from the bone. Place the ham package on the indirect heat portion of the BBQ. Close lid of grill.
Regulate the temperature during cooking to keep it low & slow. Cook the ham for about 1 3/4 – 2 hrs, checking the temperature frequently. When the thermometer reads 130 degrees, open up the top of the package to let in more smoke, re-baste, place on to the direct heat now, and allow it to caramelize on all sides, turning the ham as needed. Continue cooking until the internal temperature reaches 140 degrees.
Remove from the grill and serve with your favorite side dishes.

Tonight, we are serving our BBQ Hickory Smoke Apple Ginger Ham with asparagus, corn and homemade apple sauce. To finish this meal we really enjoy baked apples for dessert.

***

I hope you enjoy this Pork Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!