APPLE WOOD FOR GRILLING RECIPES

Steps:

• Prepare the grill for indirect cooking over medium-low heat (250° to 350°F).
• With a sharp knife score the fat of the ham in a crisscross pattern. Stud the fat layer with the cloves, using some of the cloves to secure the bay leaves in place.
• Drain the wood chips. Add a handful of the chips to the coals or add them to the smoker box of a gas grill and close the lid. When smoke appears, grill the ham, fat side up, over indirect medium-low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the ham registers 165°F, 1 1/2 to 2 hours. Remove from the grill and let rest for 5 to 10 minutes before slicing and serving.

Steps:

• Prepare the grill for direct cooking over medium heat (350° to 450°F).
• Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually two-thirds of the way down the spear. For thick spears, using a vegetable peeler, peel off the outer skin from the bottom half of each remaining spear.
• Spread the asparagus on a large plate. Drizzle the oil and salt over the top. Turn the spears until they are evenly coated.
• Brush the cooking grates clean. Place the asparagus on the grill grilling (perpendicular to the grate) over direct medium heat, with the lid closed as much as possible, until browned in spots but not charred, 6 to 8 minutes, turning occasionally. Serve warm or at room temperature.