Dry Rub Ham Recipe:
- Mix together cinnamon, cardamom, ground ginger, 5 spice and a dash of ground cloves. It smells like pumpkin pie.
- Rub vigorously and liberally into the ham.
- Wrap and put in refrigerator for at least 4 hours.
- Soak 2 cedar grilling planks for at least 2 hours.
- Heat grill to 300.
- Put on cedar planks so they are flush to each other, making on big plank.
- Place ham on the planks.
- Drape aluminum foil over the ham to retain moisture and catch the smoke from the cedar.
- Cook for 1-1/2 to 2 hours.
Pineapple Ham Recipe:
- Boil up a can of pineapple tidbits and about a cup up brown sugar.
- Place the ham on a pan you don’t mind putting on the grill.
- Coat the ham with the glaze.
- Cover everything with aluminum foil.
- Heat the grill to 300.
- Place the ham pan on the grill.
- Cook for about 2 hours.
I served both of these with cheesy-garlic mashed potatoes and a romaine & spinach salad. I must say both hams were perfect. This was my sons choice for his birthday dinner. Normally we don’t eat much ham in the summer. This was my first time with ham on the grill. I’ll never do it any other way. The kids liked the pineapple one the best. Half of them were using the pineapple sugar glaze as gravy over their garlic mashed potatoes-YUCK.
