By Traeger Kitchen
Citrus & rosemary give this grilled ham a warm & woodsy fall flavor.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.1 Whole | (8-10 lb) kurobuta whole bone-in ham |
2 Cup | orange juice |
2 Cup | chicken stock |
4 Tablespoon | butter |
1 Tablespoon | ground cloves |
1 Tablespoon | ground ginger |
1 Tablespoon | fresh rosemary |
1 Tablespoon | orange zest |
1 Tablespoon | Jacobsen Salt Co. Pure Kosher Sea Salt |
1 Tablespoon | Ground black pepper |
1
When ready to cook, set the temperature to 350° degrees F and preheat (about 10-15 minutes).
2
While waiting for the grill to heat up, take the ham out of the fridge and pat dry.
1 Whole (8-10 lb) kurobuta whole bone-in ham
3
In a stock pot, mix together orange juice and chicken stock.
2 Cup orange juice
2 Cup chicken stock
4
In a separate small bowl, mix softened butter, clove, ginger, rosemary, orange zest, salt, and pepper. This will make a paste that you want to rub all over the top of the ham.
4 Tablespoon butter
1 Tablespoon ground cloves
1 Tablespoon ground ginger
1 Tablespoon fresh rosemary
1 Tablespoon orange zest
1 Tablespoon Jacobsen Salt Co. Pure Kosher Sea Salt
1 Tablespoon Ground black pepper
5
Add the ham to the stock pot and cover. When the grill is ready, put the stock pot on the grill.
6
Close the lid and cook for 2 hours before checking. It should have an internal temperature of 145 degrees F.
7
If you like you can put the ham right on to the grill grates to get some good color on the outside. Slice and serve. Enjo