Replies

Snowing like crazy here.

Say, I meant to tell you. We also grilled that ham. It was a huge fresh ham and here's how I did it...

First, I rubbed it all over with a salt and sage. Then, I put it in the grill, but not over a burner that was on...just off to the side. Then I turned on the other burner, and right on top of the burner, I put a aluminum packet of mesquite chips...small ones. Just folded the aluminum over a couple of handfuls of dry chips, leaving the ends open. I sat it RIGHT DOWN on the lava rock on top of the flame. It took a while, but it eventually started smoking. After it got going, I put in another packet, this time with soaked chips...about half soaked, half dry. Kept doing that periodically throughout the time it cooked which was about 3 hours. Cooked it on a medium to low heat...not over the burner, you understand...off to the side.

It was delicious. The meat fell off the bone. The top got a little crispy. Would a marinade on top prevent that? The bottom, where it sat on the grill, was delicious and juicy.