Page 34 - Holiday Bonus 2021

Celebrate the holidays grill-side with these tips
Health experts recommend taking festivities outdoors this holiday season, which means your grill may take center stage.
“You can master some impressive culinary feats on your grill, especially with hardwood pellets that add rich, wood-fired flavor to winter dishes,” says Ben Madden, product manager at Bear Mountain BBQ Woods, crafter of gourmet, hardwood pellets.
To celebrate grill-side, Madden offers these recommendations:
Smooth and Smoky
It’s the ideal season to indulge in smooth, smoky flavoring. Achieve this robust flavor profile with the new Bourbon BBQ Craft Blend from Bear Mountain. Straight from barrel to BBQ, these hardwood pellets work well with a variety of meats, rubs and sauces. They’re the secret seasoning in this delicious recipe for Bourbon Pineapple Glazed Ham, created by James Brown of GrillNation.
Bourbon Pineapple Glazed Ham
More recipes can be grillnationofficial.com.
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2 lb. ham
1 cup pineapple juice
2-3 tbsp. mustard.
4-5 tbsp. Java House Seasoning
For Pineapple Bourbon Glaze:
2 cups brown sugar
1 cup bourbon
1⁄4 cup pineapple juice
2⁄3 cup pineapple, chopped 2 tbsp. butter, unsalted
4 tsp. spicy brown mustard
Thaw ham in fridge for 2-3 days, then in sink for 24 hours. Once thawed, remove both skin and silver skin. Inject ham with cup of pineapple juice. Place in fridge for 12-24 hours.
Place at room temperature for 1 hour. Then, cover surface with 2-3 tbsp.
mustard. Season generously with Java House seasoning.
Set smoker to 250°F. Let seasoning rest on meat 20-30 minutes. Place ham in baking pan with wire rack. Place in smoker. Then, pour pineapple juice in pan.
Check temperature periodically. Spritz ham every 30 minutes after first 90 minutes.
When internal temperature is 140°F, make glaze. Place saucepan over medium heat for 10 minutes. Combine pineapple bourbon glaze ingredients. Simmer for 10 minutes. Remove from heat and let thicken. Glaze ham when internal temperature is 150-155°F.
When internal temperature is 165 degrees, remove from smoker. Let rest for 20-30 minutes.
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