I was having a hard getting my middle burner to ignite off of the front one, so I decided to perform some maintenance. Weber Genesis Silver B Porcelain-En.
Freshness is key to noteworthy Easter ham
For a gas grill, this means turning off one or more burners to design a cooler side, then cooking on that side. Use paper towels Place the ham on the cooler (indirect heat) side of the grill, either directly on the grates or in a V-rack roast
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When I believe of spring menus, I instantly think of asparagus and the fresh ham that my grandmother made every Easter. The pork was studded with cloves and slathered with brown sugar and mustard before roasting. But these days, I demonstrate a tendency to do most of my roasting on the grill. All you really need is the forethought to order a fresh ham from your butcher (many grocers don’t normally stock them) and the patience to let it cook slowly over twisting heat. A fresh ham, sometimes called a “green” ham, is pork at its most basic — not cured, not smoked, not cooked. The meat is so sweet and succulent, and the fabric is meaty, not compact and slick as a cured ham often is. Also, the meat of a fresh ham remains white when cooked. All of which is to say, fresh hams are very different from the trite cured or smoked hams people are accustomed to. But in my family, those hams were always more for sandwiches, not holiday feasts. Don’t be tempted to switch the yellow mustard for Dijon. Though I predominantly prefer Dijon, in this instance yellow is better. The combination of yellow mustard and dark brown sugar forms a heady crust that is punctuated by the predominantly cloves that dot the natural fat cap on the ham. Some people leave both the skin and the fat intact, but I find that removing the skin and leaving just the fat on the ham allows the mustard-brown sugar-cure slather to better infuse the meat. And the deeply caramelized crust you get from the long cooking time is something that you want on as many slices as accomplishable. Depending on where you live, you may need to order the ham up to a week in advance. You also can also ask the butcher to skin the ham for you, but make sure you ask that the fat be left intact. Use paper towels to pat dry the ham. Using a sharp-witted boning or paring knife, remove the skin but leave the layer of fat just beneath the skin (alternatively, you can have the butcher do this). Score the fat by making diagonal cuts from sort out to left, then again across the original cuts to create a diamond pattern. Press a whole clove into the points each of these diamonds.
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