Football Saturday: Carando Spiral Ham
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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My Sister Felicia prepped it by slathering the entire turkey over and under the skin with butter and seasonings. She stuffed the cavity with an orange and more seasoning.
You can prep your turkey whichever way you’d normally do it in the oven.
But the cook part is so simple.
Two charcoal baskets pushed to the back of the kettle.
A 12 lb bird fits perfect.
A layer of tin foil on the charcoal grate under where the bird will sit and then a drip pan on top of that.
A half of a chimney of lit coals split into the two charcoal baskets.
Close the lid, when the pit temp gets to 275 you place the bird on the grate breast side down legs facing the coals for one hour. Add one good sized chunk of pecan , cherry or apple.
My temps were running around 280. if they were running a little higher, anything up to 3-50 and i wouldn’t have bothered adjusting the vents. it would have been just fine.
After the first hour flip the turkey over and add 7 coals to each charcoal basket and stick a temp probe in the thickest part of the breast or thigh. I temped both.
At the second hour I poured 2/3 a stick of melted butter over the bird (with some help from my awesome daughter Madeline) and the color was amazing.
When it hits 265, pull that sucker off and let it rest for an hour or so.
Then dig in. The drippings that are collected in the drip pan underneath make excellent gravy!
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I defy you to find another pit master with this much energy
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Joedy Hicks The King of Cast Iron Grills and Hibachis Interview For www.northeastbbq.com
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