Test Your Hand At Smoke Cooking With Succulent Slow-Roasted Ham From New York Tim es Best-Selling Author (NAPSA)—According to thef 2 - ~ 23rd annual Weber GrillWatch Survey, nearly half of Americans,@ie B (44 percent) are interested in| cooking on an outdoor smoker. With the colder temperatures moving in, now is the perfect time to give smoking a try no matter what typeof grill you have. “Smoke cooking can be intimidating to many people—even| experienced grillers,” says Jamie} Purviance, whose “Weber’s ' | Smoke—A Guide to Smoke Slow-Roasted Ham with SweetCooking for Everyone and Any and-Sour Cider Glaze. Grill” made the New York Times Best-Sellers list. “My goal is to Serves: 10 to 12 take the mystery out of smoke 1 whole, fully cooked, bonecooking and walk people through in smoked ham,8 to 10 every step—from setting up pounds(notspiral cut) whatever type of grill they are 4 large handfuls apple wood using to adding the best kind of chips, soaked in waterfor smokeat the right times.” at least 30 minutes Purviance’s Top 10 Smoking Glaze: Tips include cautioning against % cup cider vinegar adding too much wood, chunk % cup ketchup after chunk, to the point where ’% cup fresh lime juice the food tastes bitter. “In general, 3 tablespoons packed dark you should smoke food for no brown sugar longer than half its cooking time,” 2 tablespoons soy sauce says Purviance. 1 tablespoon Dijon mustard Try your hand at smoking with % teaspoon groundblack this great seasonal recipe, perfect pepper for beginners to experienced smoking enthusiasts. 1. Allow the ham to standat Slow-Roasted Ham With room temperature for about Sweet-and-Sour Cider Glaze 30 minutes before cooking. Ideal grill: charcoal 2. Prepare the grill for indiSmokeintensity: strong rect cooking with low heat Prep time: 15 minutes (250 to 350 F). For a charcoal Cooking time: 1% to 2 hours grill, light about 25 briquettes Special equipment: large and divide them into 2 equal disposable foil pan, instant-read piles on opposite sides of the thermometer charcoal grate. 3. Brush the cooking grate clean. Drain and add 2 handfuls of the wood chips to the charcoal and put the lid on the grill. Put the ham, flat-side down,in a large disposable foil pan and add 1 cup of water. When the wood begins to smoke, place the pan on the cooking grate over INDIRECT LOW HEAT. Cook the ham, with the lid closed as much as possible, until an instant-read thermometer inserted into the thickest part of the ham (not touching the bone) reaches 135 F, 14 to 2 hours (about 10 min- utes per pound). Replenish the charcoal as needed to maintain a steady temperature, adding three to five lit briquettes to each pile every 45 minutes, along with the remaining drained wood chips. Meanwhile, make the glaze. 4. In a small saucepan combine the glaze ingredients and Simmer over medium heat until heated through, 3 to 4 minutes. Remove from the heat. 5. Glaze the ham during the last 30 minutes of cooking time. If the ham beginsto look too dark, cover it with foil and stop glazing. Carefully transfer the ham from the foil pan to a cutting board. Tent with foil and let rest for 15 to 20 minutes. Cut the ham into slices and serve warm. For more information and tips on smoke cooking, visit www.weber.com/smoke. (c) 2012 Weber-Stephen Products LLC. Recipe from Weber’s Smoke™ by Jamie Purviance. Used with permission.
