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RED GILL'S HAM
20-24 lb. fresh ham 1 (16oz.) can sliced pineapple 1 (16oz.)
can crushed pineapple 1 (16oz.) can applesauce 1 (8oz.)
jar maraschino cherries 1 clove garlic, peeled 1 C. Ray
"Red" Gill's Spice Wash ham in cold water and trim off excess
fat. Rub all over with Gill's Spice. Allow to set for 8
to 10 hours or overnight. Pierce to the bone with a sharp,
thin knife, and push garlic clove down into crevice as close
to the bone as possible. Make five to six "X" cuts across
ham. Wrap in foil and place on medium hot grill for 3 hours.
Do not unwrap, but turn ham over and cook for 2 more hours.
Mix crushed pineapple, applesauce, and juice from cherries.
Unwrap ham and baste all over with this mixture. Rewrap
and place on grill for 2 more hours. Unwrap ham and cook
over grill until firm and dry outside, about 1 hours. Turn
once. Using toothpicks, garnish ham with sliced pineapple
and cherries. Serve on a bed of lettuce leaves, surrounded
with sliced tomatoes and onions.
Serves lots
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