Fresh Ham with maple peanut butter glaze (2 plus meals)



 

Allow 1 hour defrosting for every 2 pounds of meat.

1 Wintergrass Fresh Ham (size will only effect the cook time)
1/2 c Health Now 4 you Maple Peanut Butter
1/2 c Mill Hollow Maple syrup, grade

Bring the ham to room temperature for at least 1 hour before grilling/roasting.
Preheat your grill to high. (oven to 325 degrees F)
Cut hatch marks into the fat of the ham, avoid cutting to deep into the meat.
Insert your meat thermometer,** (take care not to touch the bone) about half way through.

Place ham in center of grill, turn off center flame and lower the other two burners down to med/low. (you want it to be about 325 degrees).
If you are roasting, place ham on a rack in a roasting pan. (do the same with the thermometer)

You want to grill/roast the ham for 25 minutes/pound. An internal temperature of 160 degrees. But remove the ham from grill/oven about 10 degrees sooner, to account for carry-over cooking.

About an hour before you ham is done, whisk together the syrup and peanut butter. Brush half over ham, then 30 minutes later brush again with remaining glaze.

Remove ham from grill/oven and let rest, tented with foil for 20 minutes.

Before refrigerating left overs, carve most of the remaining meat off. Use meat for recipe below. Wrap bone well in foil and then in a freezer bag. Save this (and some of the meat if you like) to make split pea or ham and bean soup in the fall winter.


BBQ  Ham "sloppies"

Maple Chipotle BBQ Sauce

4 c crushed tomatoes (your own canned is best)
1/2 c  Mill Hollow maple syrup (grade B)
1/2 c brown sugar
1 c white vinegar
2 c applesauce (again your own canned is best)
1 chipotle pepper, finely diced (de-seed if you want less heat)
juice of one lemon
2 garlic cloves, minced
1 tbsp dry mustard powder
2 tsp kosher salt
3 tbsp fresh ground black pepper

Add all in a large saucepan, bring to a boil. Reduce heat to a simmer. Simmer for 45-60 minutes, until thick, stirring often. Will store in refrigerator for about a month.

Chop 2 cups (this will feed 4, do more if you want to feed more) of leftover ham. (I did this in my food processor).

Place ground ham and 1 c of sauce in a large skillet over medium heat. Cook until heated through. Serve on a ciabatta roll, or roll of choice, with a side of fries.