Sunday, January 4, 2009

Pineapple Upside Down Pig

This isn't really a recipe as much as it is what I made for dinner tonight. We called it Pineapple Upside Down Pig because the cherry was in the rub, under the pineapple. But next time to keep it closer to "pineapple upside down cake", I'd add some brown sugar to the dry rub.

6-7 lb ham (pre smoked, spiral sliced)
1 T Billy Bones XXX Cherry rub
2 T Billy Bones Original rub
1/2 C Billy Bones Original Sauce (or other commercial BBQ sauce)
1/2 C cherry preserves
1 can pineapple slices
Coat the ham with the rub. Place on indirect heat (plate setter legs up on a BGE) at 250f with some cherry wood smoke. After 30 minutes, mix the BBQ sauce and cherry preserves and brush the ham with it. Place pineapple slices around ham, using toothpicks to secure them. Brush again with the baste.Start raising the temperature towards 300-325f. This is right about when it started raining. Fortunately, the BGE is very tolerant of poor weather conditions!Cook until the ham is warmed through. Since it is precooked, it should be ready to eat anyway. For a quick throw me together dinner, it was a mouth watering main dish!
I meant to get a plated shot, but we were all so hungry by the time it was ready....ah, you understand.