Grilling our Spam® on a chimney starter for a quick preparation for Asian sliders- yes we used Spam®

Grilling our Spam® on a chimney starter for a quick preparation for Asian sliders- yes we used Spam®

Cooking Spam® on a chimney starter Click To Tweet

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Although Spam® may not be your go to meat choice, there are a lot of recipes that have been created around this canned meat.  With 6 primary ingredients – pork with ham, potato starch, water, salt, sugar and sodium nitrate – Spam® was key to feeding our troops during WWII and retained some popularity since its introduction in 1937.  Although this is a high sodium food item, it can offer some easy meal prep and is super easy to smoke.  In fact, due to the small size of the servings, I’m going to show you how to grill-smoke this using my chimney starter only and a grill rack.  Then I’ll take these charry slices and make an Asian Inspired Spam® Slider.  Go select your favorite variety of Spam® and let’s get this smoked in no time!

Spam® is removed from the can, then thickly sliced for the grilling of Spam® on the chimney starter

#spam

Plain or with a Little Marinade Boost

Although you may love Spam® plain, I prefer to marinate it a bit for additional flavor.  Today’s marinade is a mix of liquid aminos, rice vinegar, brown sugar, hoisin sauce, sesame oil, curry paste, fresh ginger, chopped garlic, and coconut sweet chili sauce.  I cut the Spam® into 7 equal slices.  Starting with about ¼ cup of liquid aminos, I add 1 tablespoon each of fresh grated ginger, hoisin sauce, rice vinegar, chopped garlic, ¼ cup brown sugar, 1 teaspoon Thai curry paste, and 3 tablespoons coconut sweet chili sauce.  Mix well then place the cut Spam® slices in a storage bag, pour in the marinade, and seal the bag.  Allow this to marinate for about an hour in the refrigerator, then remove to go to the chimney starter for grill-smoking.

Tasting Notes: There are 15 varieties of Spam® available including flavors like teriyaki, hot & spicy, Portuguese sausage, garlic.  Keep this in mind when you go to add marinades or sauces. 

All our marinade mixed and ready for the Spam® slices to be added

#Marinade

It’s All About Flavor

You’ll need to wait until about 20 minutes before your marinating Spam® is finished prior to lighting your chimney starter.  Only fill the chimney about ½ way as the grilling of the meat is quite fast.  Once the chimney burns down to hot coals, add either 1-2 wood chunk pieces of your favorite hardwood or a handful of hardwood chips.  Then place a roasting rack on the chimney and add your marinated Spam® slices.  Allow to cook for just a few minutes then turn.  You should see the sides of the slices crisp which will signal that they are ready to turn.  Another couple of minutes, and theses slices are ready.

Tasting Notes: Keep in mind that chimney starters come in various sizes.  Some hold 4 lbs. and others up to 8 lbs. of charcoal.  You generally only need 4-5 lbs. of charcoal for this quick cook recipe.  Remember, if using briquets, they will burn hotter so you may have to reduce the cooking time on each side of the Spam®.

Your Slider Design

For my Asian Inspired Sliders, I use a small roll, cut in half.  To the bottom, a slather on a layer of Dijon or similar mustard.  On goes one charred slice of Spam®, followed by a dollop of coleslaw.  To the top of the roll, I squeeze some additional coconut sweet chili sauce.  There you have it!  I have no doubt that you can make this with star ingredients that fit your taste and style.  Perhaps a big slice of fresh red onion or sliced pickle, or maybe kimchi.  The possibilities are endless. I do love Spam® when crisping and char are added from something as simple as a chimney starter half filled with hardwood charcoal or briquets and flavored with wood chunks or chips.  Keep this in mind for emergency food storage as Spam® can be a survivalist best friend!

Our finished Spam®on a chimney starter is on the bun and condiments added. Ready for the fold!

#spamslider

What would be your Spam® slider toppings?  Let us know in the comments and don’t forget to follow us on all platforms.  Providing tips, techniques, recipes, and the science behind the flame and fire to improve your skills with wood-fired cooking! That’s SmokinLicious®!

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SmokinLicious® Products for this recipe:

Wood Chunks- Double or Single Filet

Wood Chips- Grande Sapore®, Minuto®, & Piccolo®

For more reading related to Grilling on a chimney starter, try our other recipes or Tips and Techniques blog!

For more reading related to Grilling on a chimney starter, try our other recipes or Tips and Techniques blog!

More recipes to try!

-SMOKED HAM ON THE GAS GRILL

-SMOKED GRILLED CHEESE LIKE NO OTHER!

-NO, IT’S NOT SLAW JUST SMOKED CABBAGE!

Dr. Smoke

Dr. Smoke Yes we grilled Spam® on a chimney starter and produce delicious Asian sliders!

Smoked Ham On The Gas Grill with our wonderful Apricot Glaze

Smoked Ham On The Gas Grill Made Easy By Following a Few Tips

SMOKED HAM ON THE GAS GRILL

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Whether you’re preparing ham for a holiday like Easter, Christmas or New Year, for a formal brunch or even for a family special event like a reunion, Christening, or engagement party, you can take this average protein and make it so much more.  Even if the ham you purchase has already been smoked, you can take away the factory flavor and truly make it your own with our simple technique for smoking on a gas grill using a two-zone cooking method.  Plus, I’ll give you a ham glaze recipe that will make you forever throw away a prepackaged glaze.

Get your gas grill ready, purchase a ham, and bring your game as I give you the easy steps to smoking a ham on the gas grill with wood chunks.

Great Ingredients for a Great Glaze

Today’s hams now come with a variety of labels so let’s cut to the chase to ensure you know what some of them mean.  Wet Cured Hams are already smoked but still need to be cooked to kill microbes if they are labeled ‘cook before eating” or need some cooking if labeled “cooked”.  These are usually for purchase as a whole, half or bone-in shank ham.  Dry Cured Hams have been cured in a lot of salt and usually need to be soaked in ice water before cooking, which removes a great deal of the salt so it’s more edible.  Fresh Ham is uncured and uncooked.

for smoked ham on the gas grill

No matter what ham you select, you’ll need a glaze to bring greatness to the meat.  For my ham, I’m making an apricot-Dijon glaze that is so flavorful and simple.  For my glaze you’ll need the following ingredients:

  • ½ cup apricot preserves
  • ½ cup honey
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon-style mustard
  • 1-1/2 teaspoons Worcestershire sauce
  • soy sauce – ½ teaspoon
  • paprika – ½ teaspoon, preferably Spanish-style
  • cayenne pepper – ¼ teaspoon
  • black pepper – ¼ teaspoon
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon ground cloves

In a medium bowl, combine the glaze ingredients and mix well.  Refrigerate until you need it.

Smoke First

All our apricot glaze ingredients mixed together and ready to baste our ham.

I’ve discussed the different types of ham and the fact that most sold in grocery stores are precooked and often smoked.  Don’t let this stop you from doing your own smoking.  To start, you’ll need to trim the fat that is still present on the pre-smoked ham.  That means, trim to within a 1/4 inch.  Remember, smoke vapor will not penetrate through fat.  After trimming, you’ll need to score the meat in the traditional checkerboard pattern.  Knife cuts measuring ¼ inch in depth are produced first vertically and then horizontally, leaving about 1-inch spacing between cuts.

Preparing the Gas Grill

For this recipe on our as grill, we used a two zone approach; heat applied below the SmokinLicious Single Filet smoker wood chunk and no heat underneath the ham.Once trimmed and scored, it’s time to prepare the gas grill.  Light the burners on one side of the grill and set to medium-high heat.  We want to maintain a cooking temperature of about 275°F.  Leave the other half of the burners off as that will be the cooking area for the ham.  This technique is the two-zone cooking set up.  Place 2 single filet wood chunks from SmokinLicious® directly on the heat shield of the lit burner.  These will heat and release the smoke vapor and add flavor to our ham.  Total time cooking the ham in this manner will be about 30 minutes.  The ham is placed on the cold half of the grill with the flat side of the ham on the grate.

After 30 minutes, take two long sheets of heavy-duty foil and place the ham on the foil.  Take your pre-made glaze and cover the ham with about half of the glaze mixture.  Now, fold the foil around the ham sealing at the top.  Place the foil-wrapped ham back on the cold side of the grill and insert a meat thermometer in the meat at least 1-inch away from the bone if you have a bone-in cut of ham.  Let cook until the thermometer registers 130°F.  Every 15 minutes, brush the ham with glaze dripping that have collected in the bottom of the foil.  Once cooked to 130°F, remove the ham from the foil, drain the residual glaze back into a saucepan with remaining uncooked glaze you had reserved and allowed to heat on low.

Final Step to Crisp Skin

Place the unwrapped basted ham on the hot grill to crisp the outer skin. Be careful not to over cook!After removal from the foil, there is one final step before serving.  The skin requires just a bit of crisping which will be done on the hot side of the grill.  Place one side of the ham on the hot side of the grill allowing the glaze sugars to caramelize for just a few minutes per side.  Do not do the flat side of the ham and do not allow the sugars to burn.  Once the three sides are done, remove to a cutting board and slice.  Serve the residual glaze on the side.  Now you must try Smoked ham on the gas grill!

 

 

Purchase products:

Wood Chunks- Single Filet

Additional reading:

-GIVE ME THAT BEEF BRISKET!

-SMOKE A TURKEY- LEARN HOW

-HOW TO TURN YOUR LP/GAS GRILL INTO A SMOKER

Dr Smoke- "

Dr. Smoke- “This was absolutely the most delish Ham I have had in Years! Give it a try”!