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Grilling
Grilling is a dry heat cooking method that quickly cooks the surface
and then slowly moves to the middle. When grilled properly, the meat will
have a crisp flavorful outside coating with a moist center. Grilling is
generally done outdoors with the heat applied on the bottom surface of
the meat. Grilling infuses the meat with a smoky flavor from the juices
dripping on the charcoals. There are two basic types of grilling that
are used, indirect grilling and direct grilling.
Indirect heat: A method of grilling where
you use an area of the grill that is not directly over the heat source.
Using indirect heat slows the cooking process down, which allows the
center of the cut to cook thoroughly without burning the outer surface.
Coals are pushed to one side of the grill or banked into a ring around
the outer edges to provide an area of indirect heat. On gas grills,
the side of the burner, which is below the area where the food will
be, is turned off after the grill is preheated. This will provide an
area on the grill that will be a low heat source. The meat is placed
over the area in which there are no coals or over the burner that is
turned off on a gas grill. The meat is generally cooked with the grill
hood closed. Indirect heat would be used for cooking larger cuts of
meat, such as whole and half hams.
Direct heat: A method of grilling where you
cook the meat directly over the heat source. The meat is cooked quickly
over medium coals and should be watched carefully to prevent overcooking.
The meat cooked using direct heat can be cooked with the hood up but
is generally cooked with the hood down. The ham is generally turned
once during the cooking process. Direct heat is good for cooking smaller
cuts, such as ham slices.
Grilling is ideal for cooking smaller ham cuts, such as ham slices. It
is not the best-suited method for cooking a whole or half ham. Because
grilling uses high heat and short cooking times, a whole or half ham will
become overcooked on the outside before the inside reaches the proper
temperature.
Ham slices that are going to be grilled should be a minimum of 1 inch
thick and no thicker than 2 inches. Trim the skin from the outer edge
but leave a layer of fat. To keep ham slices flat while grilling, clip
fat around the edges at 1 to 1 ½ inch intervals. Allow the ham
to stand at room temperature for approximately 30 minutes before placing
on the grill. The grill should be at a medium heat. Place the ham slices
on the grill approximately 4 inches above direct heat. Leaving the hood
open, cook for 6 to 10 minutes on both sides or until each side is nicely
browned.
The heat from the grill will cook the ham quickly and if the cuts are
too thin, they will overcook, causing them to dry out. The ham must be
watched carefully while grilling. Coating the ham slices with a little
oil or marinating it before cooking will help keep it moist. It is important
that the heat source be properly preheated so that it seals the juices
into the meat quickly. The temperatures at which the ham is cooked and
the distance it is from the heat source are both important in producing
tender, juicy, properly done ham.
To check the temperature of the grill, place the palm of your hand at
the cooking level above the heat source. If you can leave it there for
5 or 6 seconds the grill will cook at a low to medium low heat. If your
hand must be pulled away after 3 seconds it is at a medium heat, and if
it can only be left there for 2 seconds the temperature is hot. The thicker
the ham slice the farther away from the heat source it should be or the
heat source should be at a lower temperature to prevent the outside of
the ham from burning before the inside is properly cooked.
To help prevent the ham slices from sticking to the grate on which they
will be placed, the grate can be brushed with oil and the grill should
be properly preheated before placing the meat on the grate. While the
meat is cooking be sure to watch the pieces carefully, turning when one
side is nicely browned. It is generally suggested to turn the cuts only
once. Also, do not overcrowd the pieces so that if there are flare-ups
from the drippings there is room to move pieces out of the way of the
flames.
Grilling Tips:
- Preheat grill or broiler to the proper temperature to ensure the meat
surface is seared quickly to give it a flavorful crust.
- Using clean racks and coating them with vegetable oil or a nonstick
vegetable oil spray will help prevent the meat from sticking.
- To keep ham slices flat while grilling, clip fat around the edges
at 1 to 1 ½ inch intervals.
- Do not use a fork to turn the ham as it cooks. The piercing causes
juices to escape. Use tongs to turn.
- Leave an area of a charcoal grill without coals so that if a flare
up occurs or some of the meat is cooking too quickly, you can move the
meat to this area. On a gas grill, leave one burner on low.
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