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Draggingtree

HAM IT UP

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HAM IT UP

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I get emails from people all year round, but especially at Easter, asking how to cook a ham. Not so fast. First I need to know which kind of ham do you have? A true ham is a rear leg of a hog from hip to knee. Most have a bone in it, but some are boneless. Sounds simple, right? I wish. There are exceptions, the picnic ham, which comes from the lower part of the front leg, and the turkey ham, which comes from a fowl (whose idea was this?). Let's clarify the murk. Here's what you need to know when shopping for a ham and tips for cooking it, indoors or out.

 

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The most common ham of all in the US is the wet cured ham, and it is a notch better when cooked on the grill than in the oven. Here's how to grill the Ultimate Easter Ham.

 

But you need a great sweet glazed to counter that salty ham, and here's one from the great Pitmaster, Chris Lilly of Big Bob Gibson's Bar-B-Que in Decatur, AL. Throw out the packet of chemicals that came with your ham and make his Spiced Apricot Glaze.

 

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Asparagus is coming in from the South and it reaches its apogee on the grill. It's easy, and here's how.

 

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And while you're at it, how about some grilled sweet potato steak fries.

 

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I often meet people who say they don't like lamb but they love beef. I submit that's because they've never had lamb prepared properly: Grilled medium rare like a steak. There are two amazing cuts and two more very good cuts. Click here to learn about lamb cuts.

 

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My favorite prep is Lamb Loin Chops in Sheep Dip. These tiny T-bones are incredibly tender, juicy, and flavorful.

 

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Right up there in the red meat hall of fame is rack of lamb, but I prefer to cut them into double wide bone-in ribeyes, Lamb Lollipops.

 

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To feed a crowd, you want a Leg of Lamb with a Board Sauce.

 

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For a killer sandwich, cut the leg or shoulder into cubes and try my recipe for Binghamton Spiedies.

 

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Or take those cubes and make something more exotic withMoroccan Mechoui.

 

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Finally, if you have never made a Lamburger, you don't know what you are missing. My technique is tooooo simple.

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