Dr Pepper Glazed Spiral Ham! A Real Easter Treat…

Hey there, grill enthusiasts! 🐰 As we hop on down the bunny trail towards Easter, there's no better way to celebrate than with a mouth-watering ham recipe cooked to perfection by none other than Captain Ron on his Big Green Egg. Join us as The Captain shows us how to BBQ the right way with FOGO!🥚🔥

Captain Ron's Dr Pepper Glazed Spiral Ham is the ultimate showstopper for your Easter dinner. Imagine the sweet and savory flavors of Dr Pepper caramelizing on a juicy spiral ham, creating a glaze that's simply irresistible. It's a recipe that will have your guests hopping with joy!

To start, Captain Ron fires up his trusty Large Big Green Egg, ensuring it's at the perfect temperature for slow-cooking this delicious ham. The Large Egg is the ideal size for this recipe, providing consistent heat and smoky goodness that infuses every bite.

As the ham cooks, Captain Ron shares some egg-cellent dad jokes to keep the Easter spirit alive. "Why did the Easter egg hide? Because it was a little chicken!" 🐣 And "What do you call a rabbit with fleas? Bugs Bunny!" 🐇

Once the ham is glazed to perfection, it's time to slice and serve. The tender, flavorful meat paired with the sweet Dr Pepper glaze is a match made in Easter heaven. Your guests will be begging for seconds, and you'll be the hero of the holiday feast.

But wait, there's more! To see Captain Ron in action and get the full recipe, click the link to enjoy the whole video. Don't forget to subscribe, like, and comment to show your support. Have a Hoppy Easter, remember to get out and grill, and we'll see you next time on the FOGO Life. Captain Ron... OUT! 🐰🔥 

Directions:

1. Fill your grill with FOGO Premium Charcoal and prepare for indirect cooking at 350°.  If you’d like to add more smoke flavor, I suggest our new FOGO Cherry Wood Chips.  One handful will be plenty.
2. Place the ham in the BBQ Prep Tub and make sure it is spiral sliced from one end to the other.  If it is not, use your Santoku Chef’s Knife to finish spiral slicing your ham.
3. Rub a light coat of Dijon Mustard all over the ham and sprinkle it with the Apple Pie Rub.  Make sure to get in between each slice with the rub.  It is a bit time consuming, but it is very worth it in the end.
4. Place the ham on the rack in the foil covered tray and place it in the center of the grate.  Insert the Meater+ Thermometer into the center of the ham and set the app for a 140° internal temperature.  Close the dome and let it cook.
5. While the ham is heating,  Place the Dr Pepper, Orange Juice, Brown Sugar, cloves, cinnamon and Dijon into the cast iron sauce pan.  When the ham hits 100°, place the sauce pot on the grate next to the ham and continue to cook.
6. When it hits 120°, pour a coat of glaze over the ham.  Use a BBQ brush to spread it around and ensure the ham is fully coated.  Continue to cook until the ham is done and glaze it at least two more times while the temperature is coming up.
7. Once the ham has reached it’s internal temperature, carefully remove the tray from the grill and allow the ham to rest for 10-15 minutes before carving,
8. Slice, serve, enjoy!