CHAR BROIL BIG EASY ACCESSORIES RECIPES

Steps:

• A suggestion for sauce for this Fresh Ham is a soft touch of bourbon, honey, molasses to taste. Our whole family raved at how moist & delicious it was. It was a good experience to work with a piece of solid meat this size in The Big Easy. It did it’s job to perfection once again. 1. Starting with a 6 kg fresh ham it’s recommended that you remove the skin but leave as much fat on it as I could – which amounted to very little but enough, I think, to keep it basted during the cooking and mostly to create a tasty crust. 2. Brine in basic brine for about 24 hours, remove, rinse and pat dry. 3. You may add a mustard and rub combo, like you might use for a pork shoulder or to suit your tastes, but for this long of a cook it might be best to limit the rub and surface material as it will mostly just cook to carbon crust. 4. Using the Easy Out Shelf, place the ham into the cooking basket so it rests on the shelf one level above the bottom of the basket. 5. Place in The Big Easy and turn on. 6. Estimate about 10-12 minutes per pound for planning purposes BUT do monitor the internal temperature with a reliable meat thermometer until the temperature reaches approximately 70°C. 7. Remove the ham and cover with foil and a towel, placing in an insulated carrier and allow to rest and finish cooking about 30 minutes to an internal temperature of 75°C.. 8. Suggestion for sauce is a soft touch of bourbon, honey, molasses to taste. Our whole family raved at how moist & delicious it was. It was a good experience to work with a piece of solid meat this size in The Big Easy. It did it’s job to perfection once again.