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    Hickory Chip Sweet Cola Christmas Grilled Ham

    December 13, 2017

December 13, 2017

Hickory Chip Sweet Cola Christmas Grilled Ham

Turkey is the traditional meat for Thanksgiving but ham takes the lead role when it comes to the Christmas holidays! Why not move the preparation of your family’s Christmas ham from the kitchen to your KoKoMo grill? It’s really a simple process your grill becomes an oven – but with added grilled flavor! And, more added can be found by using hickory wood chips soaked in apple juice! And, if that was not enough – toss in a southern favorite – a cola brine for your ham! This recipe uses both and adds some orange marmalade for good measure!

Hams are perfect for using an off-set or indirect grilling method. All that means is that you don’t cook directly over the heat source and your grill lid stays closed as much as possible. Your choice of ham determines your cooking time as well.

Many of the hams purchased during Christmas and Easter tend to be fully cooked/fully cured and all you’re doing is warming them up. Fresh, uncooked hams, require longer cooking times. Determine which ham you have, follow the basic cooking times on the packaging but add additional time for when the grill is opened and closed.

Hickory Chip Sweet Cola Christmas Grilled Ham
You can use this cola brine marinade method for full hams, pork chops, pork steaks, tenderloins and more. You can also try using root beer and other sodas as well.

  • 1 half ham with bone
  • 2-3 (2-liter) bottles of cola (more if needed)
  • 1 can of cola
  • Salt and pepper
  • 2 tablespoons butter
  • 1/2 cup orange marmalade.
  • Your favorite seasoning rub

Score ham in x pattern all over about 1/4-inch deep or you can buy a spiral sliced ham. Place the entire ham in a stock pot and pour the cola onto ham. Add a few dashes of salt and pepper. Then place in fridge overnight or for a few hours. Set up your covered grill for indirect grilling with hickory wood chips. Shoot for about 350 degrees.

Remove the ham from the cola and rub evenly with your favorite seasoning rub. Place the ham on the grates, over a drip pan, and grill covered. You can also place the ham in a foil pan if desired.

Grilling time will vary depending on the weight of the ham, your grill, weather, and more. Use 16 – 18 minutes per pound as a rough guide. Grill until the meat reaches an internal temperature of 140 degrees. During the last 10 minutes of grilling baste the ham with the finishing glaze and continue cooking with the grill cover closed. Let the ham rest, covered in the grill, for a few minutes as the internal temp rises to 145 degrees.

For the Finishing Glaze

  • 1 can Coke-Cola
  • 2 tablespoons butter
  • 1/2 cup orange marmalade.

Heat up a deep sided skillet and carefully add the Coke-Cola and butter. Stir over medium-high heat until Coke-Cola starts to reduce. As the liquid reduces carefully add in the orange marmalade and stir. Remove from heat.

Kent “The Deck Chef” Whitaker is the former winner of the Emeril Live / Food Network barbecue contest. He’s a culinary writer and cookbook author – his newest title is Great American Grilling. He also writes about College football, the NFL, and NASCAR for several media outlets. Look for him online at thedeckchef.com.

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