Serves: 8 to 10
Preparation time: 20 minutes
Cooking time: 3 hours
Ham
1 ham butt portion (about 7 pounds)
1 onion, peeled and cut in half
1 1-liter bottle of cola
Glaze
1/2 cup barbecue sauce
1 heaping tablespoon molasses
2 teaspoons mustard powder or ground mustard
2 tablespoons brown sugar
handful of whole cloves
2 cans (22 ounces) BUSH’S® Smokehouse Tradition Grillin’ Beans™
Place ham butt in a large saucepan, skin-side down. Add onion, pour in cola and bring to a boil. Reduce to a simmer, put lid on (not tightly), and cook for approximately 3 hours. (If your ham is larger or smaller, estimate 1 hour of cooking for every 2 pounds).
In a small bowl, mix barbecue sauce, molasses, mustard and sugar and stir well. Reserve glaze until ham is fully cooked.
Meanwhile, preheat the grill to high heat (550 degrees). When ham is cooked, take out of pan (reserve cooking liquid) and let cool for ease of handling. Remove skin, leaving thin layer of fat. Score fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove.
Carefully spread glaze over clove studded skin, taking care not to dislodge cloves. Place in foil-lined roasting pan on grill for approximately 10 minutes or until glaze is burnished and bubbly. Remove onions from pan and reduce cooking liquid until slightly thick; pour over ham.
Carve ham and serve each portion with a large side of Smokehouse Tradition Grillin’ Beans.
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