Cooking this precooked ham in a Dutch Oven on the grill really made the Frick’s Super Trim Bone-In Ham With Natural Juices super easy to prepare and gave it a truly smokey taste that paired so well with the maple bourbon glaze.
Why Choose A Precooked Ham?
One of the advantages of choosing a precooked ham, especially if you intend to prepare that precooked ham in a cast iron Dutch Oven on a grill like I did or even over an open fire is they take less time to cook per pound than a fresh ham.
Plus there is no need to marinade them in a brine prior to cooking the ham unless you simply want to.
But, let’s face it, everyone loves ham and it is so versatile that it is the ideal choice for holiday meals, camping excursions or really anytime you are going to feed a crowd.
The leftovers make delicious ham sandwiches or even easy brunch appetizers!
Adding Flavor To A Precooked Ham In A Dutch Oven
The trick to making a precooked ham such as Frick’s Super Trim Bone-In Ham With Natural Juices taste unique is by adding herbs, spices or even concocting a delicious glaze such as the maple bourbon glaze in the recipe below – which by the way incorporates a variety of herbs and spices.
There is no need to worry about using alcohol in a recipe, because it cooks off leaving only the flavor behind.
Here is my recipe for a precooked ham in a Dutch Oven.
I did use the Frick’s Super Trim Bone-In Ham With Natural Juices and I can recommend it.
It was truly easy to work with and the end result was a delicious ham that was lean on the inside.Print
Cooking this ham on a charcoal grill, low and slow, really adds to the smokey taste of the ham which comes out tender and juicy with just the right amount of flavor from the caramelized glaze.
- Frick’s Super Trim Bone-In Ham With Natural Juices (I used the Butt Half Ham)
- 1 cup maple bourbon whiskey
- 1/2 cup light brown sugar
- 1/2 cup ketchup
- 1/2 cup water
- 1/4 cup apple juice
- 1 Tablespoon lemon juice
- 1 Tablespoon steak sauce
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 teaspoons Worcestershire sauce
- 1 teaspoon liquid smoke
- 1 teaspoon agar agar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon Black Sea salt
- 6 fresh sage leaves, chopped
- 2 6″ springs of fresh rosemary, stems removed
- Light the coals on the charcoal grill and let them get hot while you are preparing the maple bourbon glaze.
- In a saucepan combine the maple bourbon, light brown sugar, ketchup, apple juice, lemon juice, steak sauce, garlic powder, chili powder, Worcestershire sauce, liquid smoke, dry mustard, black pepper and the Black Sea salt.
- Place the saucepan on the stove top and turn the heat to a medium setting.
- Bring the sauce to a simmer, stirring occassionally.
- Allow the sauce to simmer for five minutes, then add the chopped up sage leaves and the rosemary leaves. Make sure the center stem of the rosemary was removed before adding the leaves.
- Use an immersion blender to begin blending the ingredients in the pan and slowly add in the agar agar. If you do not have an immersion blender, you can pour the liquid into a regular blender as long as it is able to handle hot liquids.
- Continue blending the mixture until the agar agar is dissolved.
- Once the agar agar is dissolved, stop. blending the mixture and allow it to simmer for an additional five minutes, stirring occasionally.
- Remove the pan from the heat once the five minutes is up, set it aside and allow it to cool for ten minutes.
- Place a cast iron trivet on the bottom of the cast iron Dutch Oven.
- Pour the water into the bottom of the cast iron Dutch Oven.
- Place the Frick’s Super Trim Bone-In Ham With Natural Juices cut side down on top of the cast iron trivet inside the cast iron Dutch Oven.
- Brush the tops and sides of the Frick’s Super Trim Bone-In Ham With Natural Juices with the maple bourbon glaze.
- Cover the the Frick’s Super Trim Bone-In Ham With Natural Juices with aluminum foil that is loose at the top and sealed around the edges of the Dutch Oven, unless your cast iron Dutch Oven is large enough that the lid will fit on it without the lid touching the ham. If your lid fits, go ahead and use it.
- Check to make sure the coals on the charcoal grill are grey. You do not want any fire, just hot coals.
- As long as the coals are nice and hot, go ahead and put the Cast Iron Dutch Oven on top of the grill grate.
- Cook the Frick’s Super Trim Bone-In Ham With Natural Juices for 15 minutes per pound since it is a pre-cooked ham.
- Remove the aluminum foil or cast iron Dutch Oven lid every ten minutes throughout the cooking time and baste the tops and sides of the ham with more of the maple bourbon glaze.
- Uncover the Frick’s Super Trim Bone-In Ham With Natural Juices during the last 15 minutes of cooking making sure to give a good basting when you uncover it. This is the last time you baste the ham, so use up whatever glaze you have left.
- Check the Frick’s Super Trim Bone-In Ham With Natural Juices to make sure the internal temperature is 145 degrees Fahrenheit. As long as it is, remove the cast iron Dutch Oven from the heat and set it on a secure surface.
- Now use meat forks to carefully lift the Frick’s Super Trim Bone-In Ham With Natural Juices out of the cast Iron Dutch Oven and set it on a cooling rack that is ideally positioned on top of the cast iron Dutch Oven so the juices that come off the ham can drip back into the Dutch Oven.
- Allow the Frick’s Super Trim Bone-In Ham With Natural Juices to rest for 15 minutes, slice and serve.
- Category: Pork
- Method: Grill
Keywords: precooked ham in a Dutch Oven, grilled ham, maple bourbon ham
Final Thoughts On Making A Precooked Ham In A Dutch Oven
The most important step for success when cooking a ham on a charcoal grill is to make sure the coals are grey.
This means they are hot and there is not likely to be a flame flare-up which could cause the ham to cook unevenly due to the increased temperature in one area.
Yes, this can happen even when using a cast iron Dutch Oven.
Be sure to use plenty of charcoal because the other problem you might encounter is not having enough coals to sustain the temperature for the entire cooking time.
It is much better to have a few too many coals, then not enough.
We used about 2 pounds of coals to cook this ham.
I certainly could have made use of the remaining coals, once the ham was done, to cook other foods such as hamburgers or hot dogs, then set those aside for meals later in the week.
I really encourage you to give this recipe – and a Frick’s Super Trim Bone-In Ham With Natural Juices – a try.
I know you will love the Frick’s Super Trim Bone-In Ham With Natural Juices and this recipe because we sure do!
I highly recommend the following articles:
- Easy Brunch Appetizer Honey Ham Recipe
- Honey Marinade Ham With Spiced Orange Sauce
- Cooking Ham Steak In A Cast Iron Skillet
- How To Make A Honey White Wine Brined Bacon Wrapped Turkey
- Christmas Party Drink Ideas
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