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PINEAPPLE-GLAZED KUROBUTA BONE-IN HAM WITH BOURBON-CHERRY SAUCE

John Klene • February 19, 2022

RECIPE COURTESY OF:   Big Green Egg

PINEAPPLE-GLAZED KUROBUTA BONE-IN HAM WITH BOURBON-CHERRY SAUCE

INGREDIENTS:

  • 1 Snake River Farms American Kurobuta Half Bone-In Ham

  • 1 pineapple, cut into ¼ inch rounds, marinated in ¼ cup bourbon for 4 hours (turn occasionally to keep the pineapple evenly coated)

EQUIPMENT:

  • Big Green Egg Rectangular Drip Pan

  • Big Green Egg Rib and Roasting Rack

  • Big Green Egg Dutch oven

  • Big Green Egg Cast Iron Skillet

  • Toothpicks

METHOD:

  • Set your EGG up for indirect cooking with a convEGGtor at 325°F/163°C.

  • Place the ham on the roasting rack and into the roasting pan. Place on the EGG and bake for 30 minutes. Glaze the ham with the pineapple glaze, reserving half. Bake for another 2 hours and coat with the remaining half of the glaze. Add the bourbon-soaked pineapple slices on top of the ham and secure with picks. Bake for another 30 minutes, or until the internal temperature is 155°F. Remove from the EGG and let rest for 10 minutes prior to slicing.

  • Remove the ham from the EGG and place on serving platter. Pour the leftover glaze from the roasting pan over the ham. Slice and serve the ham and top with the cherry sauce. Enjoy!

GLAZE INGREDIENTS:

  • 2 cups pineapple juice

  • ¼ cup bourbon

  • 1 cup firmly packed dark brown sugar

  • 1 tbsp cinnamon

  • 1 tsp kosher salt

GLAZE DIRECTIONS:

  • Set your EGG up for indirect cooking with a convEGGtor at 325°F/163°C.

  • In a small cast iron skillet, mix all of the ingredients for the glaze, place on the grid. Once the liquid starts to smoke, flambé the sauce using a long match (when you flambé, the bourbon flavor remains, the alcohol is removed, leaving most of the sugar behind). Continue cooking, stirring occasionally, until the liquid is reduced by half. Remove from the EGG, carefully pour into a bowl and set aside.

CHERRY SAUCE INGREDIENTS:

  • 16 oz fresh cherries, pitted

  • 1 cup pineapple juice

  • ½ cup bourbon

  • 2 tbsp unsalted butter

  • 4 sprigs of thyme

  • 1 tbsp balsamic glaze

  • Salt to taste

CHERRY SAUCE DIRECTIONS:

  • 24-48 hours prior to cooking, soak the cherries in the bourbon in an airtight container, gently turning occasionally to keep the cherries evenly soaked.

  • In the Dutch oven, mix all of the ingredients for the sauce, (including the bourbon the cherries soaked in). Place on the grid. Continue cooking until the liquid is reduced by half; this will take about as long as the ham is baking. Make sure to stir occasionally and add a small amount of water or pineapple juice if it thickens too quickly.

PINEAPPLE-GLAZED KUROBUTA BONE-IN HAM WITH BOURBON-CHERRY SAUCE

PERFECT SMOKED PRIME RIB ROAST

By John Klene • March 30, 2023
RECIPE COURTESY OF:  Jordan HangerPERFECT SMOKED PRIME RIB ROASTServes 10 | Cook Time 5 Hours 20 MinutesINGREDIENTS:10.5 lb prime rib roast untrimmed3 tbsp Kosher salt2 sticks butter unsalted and softened3 tbsp prime rib rubhorseradish sauce optional for servingINSTRUCTIONS:Trim any excess fat or silver skin off the top of the prime rib. If bone in, cut the meat around each bone to leave them exposed for presentation.Dry brine your prime rib overnight by sprinkling kosher salt over the meat and placing in your fridge for 24 hours uncovered.Fire up your smoker to 225°F.Mix together unsalted butter and prime rib rub, then cover the entire prime rib with the butter mixture.Place your prime rib on your smoker and cook until the internal temperature reaches 123°F.Remove the prime rib and heat up grill.Sear the prime rib on each side with high heat to form a crust.Rest for 30 minutes and cover loosely with foil.Slice and serve with horseradish sauce.NOTES:Do I need to dry brine?  No, you don’t, but because it was so large I dry-brined it with kosher salt overnight. You can read about the process of dry brining here. It’s a step that I highly recommend and it will ensure that the prime rib is seasoned throughout the meat, even in the thickest parts. What rub should I use for prime rib? You can make your own with our rub recipe found here. You could also use a simple even parts salt and pepper blend or go with any store-bought beef rub. What flavor of wood should I use? We used Bear Mountain hickory pellets.

EASTER MIXED GRILL WITH HERB, LEMON & HONEY GLAZE

By John Klene • March 30, 2023
RECIPE COURTESY OF: Rachel Ray
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