Who can deny that the best parts of the holidays are those generous piles of meat that you'll be enjoying for many days afterward while patting your nicely protruding belly? (That's the true gift that keeps on giving!)
And we've found a way to wrap it all in bacon (surprise, surprise!). Why? Cause we just had to.
One of the beautiful things about bacon-weaving your ham is that, no matter if you choose a whole ham or a pre-sliced one it will turn out oh-so juicy and more porkilicious than you can even imagine.
And because we just can't resist those darn pineapple rings on a ham, we finished the pork spectacular with a sweet pineapple-ginger beer glaze.
THIS LITTLE PIGGY GOT WRAPPED IN BACON
PREP TIME: 15 minutes
COOK TIME: about 3 hours
RECOMMENDED PELLETS: Apple, Hickory or Mesquite
INGREDIENTS
1 large bone-in ham in natural juices
1 1/2 lb bacon
1 1/2 cup pineapple
2 cups ginger beer or ginger ale
1/4 cup brown sugar
2 tablespoons mustard
Cloves, for studding (optional)
PREPARATION
Start by making your trusted bacon weave on a piece of parchment or plastic wrap. (Basically you're weaving a basket with bacon.)
Put the ham in a disposable roasting pan. Gently transfer the bacon weave to the top of the ham and stud the bacon with the cloves (if desired).
Who can resist a classic clove-studded ham??
Next pour 1 cup of pineapple juice and 1 cup of ginger beer/ale into the bottom of the roasting pan.
Start the Traeger on Smoke, lid open, until the fire is established (about 5 minutes). Close the lid and preheat to 300 degrees F for 10 to 15 minutes.
Cover the roasting pan with foil and put on the Traeger. Cook the ham until it reaches 145 degrees F (somewhere between 2 to 3 hours).
Meanwhile mix together the glaze. Combine the remaining 1/2 cup of pineapple juice, 1 cup ginger beer/ale, brown sugar and mustard in a saucepan on the stovetop.
Cook until it thickens slightly, then brush on the ham.
Put the uncovered ham back on Traeger and cook until the temperature reaches 160 degrees F.
Let the ham rest 5 minutes before slicing and serving. Reserve the juices to pour over the ham.
PRINTABLE RECIPE:
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