Hatfield Quality Meats News
This Summer, 'Ham' It Up on the Grill
"Our new entrees — the sugar ham steak, or our southwestern-style smoked sausages — are perfect for families on the go," said
Grilling is a thriving tradition in the Northeast. According to a recent industry survey, 54 percent of grillers are cooking two to four meals on their grills each week!
Because of the dry high heat involved, grilling an entire ham is difficult. But ham steaks — slices — are easy to make on the grill, said Haman.
He offers the following tips for fanning the flames: — Never leave the grill unattended. Flare-ups can quickly become a fire, and it's very easy to overcook (or worse, burn) food on the grill. Once you start, stay there and pay attention! — For even-cooking results, move the food around on the grate. Don't turn food too often, and use tongs instead of a fork. (Piercing the food with a fork will release juices that you want to keep in the food, and can cause flare-ups.) — Adding wood chips and chunks can add marvelous flavor to your food. Soak mesquite, alder, hickory and pecan chips for one hour before scattering over the hot coals. — If you're making sides to serve alongside the ham, such as vegetables or fruit, which cook very quickly, use wooden skewers. Soak them in water for an hour before use. — The most reliable way to test when food is done is by using a thermometer. Keep in mind though, a ham is already fully cooked or cured, so you are simply heating it on the grill. It needs to be warm in the middle without the surface being too dry or over-cooked.
Haman also notes that grilling times are affected by the weather. On a humid day, the coals will burn slower. If it's windy, the fire will be hotter. On cooler evenings, you'll need more briquettes to reach an ideal cooking temperature, and grilling will take longer.
When you want to lower the cooking temperature, raise the cooking rack, spread the coals apart, or close the vents on the outside of the grill pan halfway.
To raise the temperature, lower the cooking rack, tap ash from the coals, move the coals more closely together, or open the vents. You can also gradually add more charcoal to the outer edges of the coals.
SOURCE Hatfield Quality Meats
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