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Tropical Ginger Ham
Tropical Ginger Ham

Tropical Ginger Ham was as close as we’ll get to a tropical getaway for Christmas. The weather outside might be frightful, but the ginger twist to our ham is so delightful. And a “Kiss of Fruitwood Smoke”. This recipe can easily be done in the oven or any grill/smoker where you can control the heat!

We’re looking forward to playing with our food with leftovers. Patti’s thinking of leftover ham with rice made with pineapple juice instead of water and crushed pineapple mixed in.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Gas Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Tropical Ginger Ham
A Gas Grill Recipe

Prep Time: 10
Cook Time: 2 hours @300* (150c)
Grill: Gas
Pellets: Green Mountain’s Fruitwood Blend BBQ Pellets

Ingredients: Tropical Ginger Ham

Tropical Ginger Ham
A Gas Grill Recipe

Tropical Ginger Ham
Our Ingredients Tropical Ginger Ham Glaze

Cooking Directions: Tropical Ginger Ham

In a medium sauce pot add all ingredients (except ham) and simmer on medium until thickened.

Light your Wedgie and preheat the grill to around 300* (150c). You can see that I am using a grill plate here, so I have my burners on and still have indirect heat. Just like in your oven.

We put our ham in a pan to catch all the juices and to help with moving it on and off the grill.

Using your fingers try to open the slices of ham and pour your glaze into the opening. Do this for all you can get into it. Lay the pineapple slices onto the ham and pin the slices closed with a toothpick. You are ready for the grill!

Tropical Ginger Ham
A Gas Grill Recipe

Keep in mind this ham is already cooked so the internal temperature is not very important here. I heated this up to around 180* (83c) to blend the seasoning and glaze.

When the meat reaches an internal temperature around 180* (83c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is for pork is 145* (63c), but this one was already cooked so you are basically just “reheating it”. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Tropical Ginger Ham
A Gas Grill Recipe

Tropical Ginger Ham
Get as Much Glaze into It You Can

 

Tropical Ginger Ham
Add Pineapple

 

Tropical Ginger Ham
That “Kiss of Smoke

Tropical Ginger Ham
A Gas Grill Recipe

Tropical Ginger Ham
Lookin’ Good

 

Tropical Ginger Ham
Love our Mavericks

 

Tropical Ginger Ham
Time to Bring It In

Tropical Ginger Ham
A Gas Grill Recipe
 

Tropical Ginger Ham
Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What you Love,
Ken & Patti

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Our Thanks To:

Country Bob’s All Purpose Sauce www.countrybobs.com
Maverick Industries, Inc. 1-800-526-0954 help@maverickhousewares.com http://www.maverickhousewares.com/ 
Green Mountain Grills LLC 1 800 603 3398 Email: info@greenmountaingrills.com http://greenmountaingrills.com/contact/
Grill Grates http://www.grillgrate.com/
Q-Stoves Outdoor Wood Pellet Patio Heaters http://www.qstoves.com/  206-909-0397 vp@qstoves.com
Briggs True Texas Sauces & Seasoning https://briggstrue.com/
Bull Rack System EarthWorks Supply 503-678-7744 http://www.earthworkssupply.com/
Don Godke’s Downdraft http://dongodkesdowndraft.com/
Butcher BBQ http://www.butcherbbq.com/
Maverick ProTemp Instant Read Thermometer (Our Store)

https://www.chef-ofthefuture.com/ 973 780 5895 info@chef-ofthefuture.com
Meat Rake (360)-524-2087 Email: meatrakes@hotmail.com http://meatrake.com/
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861 www.grandvillesbbqsauces.com
The Smoking Wedgie Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-
Duck Fat Our Store: http://datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-
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