Last week, I wrote about taking Easter dinner outside—both cooking and dining. Since Easter Sunday was absolutely beautiful, this sounded like an excellent plan. I suggested to my husband that we smoke the ham on the grill and set the dining table on the screened porch.
Now, I’m not big on ham that is flavored with sweet sauces or coatings—so Honeybaked is not one of my choices. I googled non-sweet grilled ham recipes to see what I could find and not much turned up. It seems that the world likes their ham with brown sugar, honey, pineapple, or some other sweetening agent. However, I did find one rub that had just a scoche of brown sugar in it and I decided that this was the one we would try.
The recipe for the rub couldn’t be simpler, with common pantry ingredients probably already in yours. I have had ham on Easter Sunday every year for all of my years on this earth and it has always been baked in the oven. It didn’t matter if it was at home or as a guest somewhere else—it was always cooked this way. Why didn’t anyone try it this way years ago? OMG—so good!!
I am going to share the recipe with you because this is possibly the best ham I have ever eaten. Smoking it on the grill was a wonderful idea and, from now on, this is exactly how ham at my house will be prepared.
Smoked Ham with (not sweet) Dry Rub
1 teaspoon chili powder
1 teaspoon kosher salt
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 teaspoon brown sugar
¼ teaspoon fresh ground pepper
1 Tablespoon butter, melted
We used a 6 pound bone-in ham. After brushing the ham with the melted butter, we rubbed the dry mixture all over it. The grill was nice and hot, with the coals to one side. Placing the ham on the non-coal side of the grate, it cooked, with the lid on, for about 2 ½ hours.
I can’t wait to try this on pork tenderloin next!