Learn to make Dolly Parton’s well-known household recipe for a juicy, glazed hickory ham match for any vacation desk.
“Jolene, Jolene, Jolene, Jolene…oh, I’m begging of you, please don’t take my man ham.”
OK, so we might have taken some liberties with the track lyrics, however after making an attempt Dolly Parton’s recipe for her household’s hickory ham, we expect Dolly would approve of our revisions to her legendary track.
Glazed with a easy brown sugar and Dijon mustard glaze and slowly smoked over hickory wood in a charcoal grill with entire cloves, this straightforward ham recipe is one Dolly’s father made every year for the vacations.
“Daddy all the time reserved the perfect pork shoulder from the slaughterhouse for our holidays, which all the time made us really feel particular,” says Parton of this treasured recipe.
Trusting Dolly is aware of simply as a lot about nice ham as she does about nation music, we wished to place this tantalizing holiday recipe for grilled ham to the check.
Dolly Parton’s Hickory-Grilled Ham Recipe
Elements
- 1 6-lb smoked ham, absolutely cooked with bone in (shank or butt half)
- 1/2 cup Dijon mustard
- 1/2 cup brown sugar, firmly packed
- 1/2 cup water
- 1 tablespoon entire cloves
- 1 giant pineapple
- 4-5 tennis ball-sized hickory wooden chunks
Instructions
Step 1: Soak
In a big bowl, cowl the hickory chunks with water and soak for 1 to 24 hours.
Step 2: Stir
In a small bowl, stir collectively the mustard, brown sugar and water till clean.
Step 3: Glaze
Brush 1/4 of the glaze all around the outdoors of the ham. (Don’t miss our information on how to choose a ham.)
Editor’s Tip: Dolly suggests chopping the ham bone free from the meat however not eradicating it. This makes slicing simpler after grilling. In case you don’t have faith in your skills to do that your self, ask your butcher to do that step for you. Many will provide this service free of charge.
Step 4: Put together the grill
Prepare your charcoal grill with sizzling coals, then drain the hickory chunks and prepare them across the outdoors edges of the grill. Alter your grill’s temperature to low warmth (250º to 300ºF).
Step 5: Cook dinner and glaze
Along with your grill rack positioned about 8 inches over the coals, place the ham on the rack and shut the duvet. Cook dinner for 1 hour, brushing the ham each quarter-hour with extra glaze.
Step 6: Rating
Take away the ham from the grill and rating the ham diagonally to create a diamond sample on the pores and skin. Insert a clove into the center of every diamond.
Editor’s Tip: When scoring a ham, it is best to lower a few quarter-inch to a half-inch into the meat.
Step 7: End cooking
Return the ham to the grill. Cook dinner till the middle of the meat registers 140º on an instant-read meat thermometer. Take away to a carving board.
Editor’s Notice: The whole time it’ll take your ham to achieve 140º will differ relying on the burden and thickness of your ham. In testing, our ham took near an hour to return to temperature.
Step 8: Grill the pineapple
In the meantime, slice a pineapple into 12 wedges, protecting the pores and skin and leaves intact. Grill till charred, about 2-3 minutes per aspect.
Step 9: Carve
Take away the bone and carve the ham. Take pleasure in!
How you can Serve Dolly’s Hickory-Grilled Ham
We served our ham, as directed by Dolly, with loads of caramelized grilled pineapple. It was the proper pairing to this vacation traditional. Baked macaroni and cheese, roasted Brussels sprouts, or scalloped potatoes are different nice decisions to think about. (Have leftovers? Don’t miss these high leftover ham recipes.)
Right here’s What I Thought
I beloved the smoky infusion of hickory taste on this ham paired with its candy, but tangy brown sugar and mustard glaze. The ham was completely juicy, and regardless of the effort of needing to soak the hickory chunks and making ready the grill, I appreciated that this recipe freed up the oven for different holiday side dishes.
