Football Saturday: Carando Spiral Ham

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It’s so easy and feeds so many people I almost feel guilty…almost

You take it out of the package, wash and dry it while you’re getting your coals ready for a minion or snake style offset cook with a foil pan underneath to catch the drippings.

The rub: a cup of brown sugar, two tablespoons black pepper, a tablespoon of paprika, a quarter cup of BBQ rub (I used McCormick Grill Mates Mesquite Barbecue Seasoning).

Coat the ham in the rub by packing it on and pressing it to the sides.  the ham is pretty greasy to start so the sticky brown sugar based rub adheres pretty good.

Get the pit temp to 275, add a chunk of apple or cherry wood for smoke, place the ham flat side down offset the coals and over the foil pan and don’t open the cover for an hour and a half.

At an hour and a half you apply a glaze-  one cup of apple juice and a cup of orange juice mixed with some of your brown sugar rub to keep it glistening.  At this point you can rotate the ham 180 degrees so the side that was facing away from the coals will now be facing the side of the grill where your bank of coals is.

Every half spritz or mop more glaze on and it is done when the internal temp reads 135.

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