MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dolly Parton's Hickory-Grilled Ham
Categories: Pork, Fruits, Herbs
Yield: 12 servings

6 lb Smoked ham; fully cooked,
- bone in
1/2 c Dijon mustard
1/2 c (packed) brown sugar
1/2 c Water
1 tb Whole cloves
1 lg Pineapple
5 Tennis ball-sized hickory
- wood chunks

In a large bowl, cover the hickory chunks with water and
soak for 1 to 24 hours.

In a small bowl, stir together the mustard, brown sugar
and water until smooth.

Brush 1/4 of the glaze all over the outside of the ham.

Dolly suggests cutting the ham bone loose from the meat
but not removing it. This makes slicing easier after
grilling. If you don’t have confidence in your abilities
to do this yourself, ask your butcher to do this step
for you. Many will offer this service for free.

Prepare your charcoal grill with hot coals, then drain
the hickory chunks and arrange them around the outside
edges of the grill. Adjust your grill’s temperature to
low heat (250º to 300ºF).

With your grill rack positioned about 8" over the coals,
place the ham on the rack and close the cover. Cook for
1 hour, brushing the ham every 15 minutes with
additional glaze.

Remove the ham from the grill and score the ham
diagonally to create a diamond pattern on the skin.
Insert a clove into the middle of each diamond.

When scoring a ham, you should cut about 1/4" - 1/2"
into the meat.

Return the ham to the grill. Cook until the center of
the meat registers 140º on an instant-read meat
thermometer. Remove to a carving board.

Meanwhile, slice a pineapple into 12 wedges, keeping the
skin and leaves intact. Grill until charred, about 2-3
minutes per side.

Remove the bone and carve the ham.

Dolly Parton, Dollywood, Tennessee

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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