Grilled Ham With Lemon Orange Glaze
YIELD: 8 • PREP TIME: 10 Minutes
COOK TIME: 1 Hour 30 Minutes
COOKING METHOD: Barbequing and Roasting
INGREDIENTS
• 7 pound bone-in smoked ham
• 2 tsp brown sugar
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 cup lemon marmalade
• 2 tsp orange juice
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DIRECTIONS
Bacon Wrapped Jalapeno Stuffed Quail
YIELD: 1 - 2 quail per person
PREP TIME: 10 Minutes
COOK TIME: 20 Minutes
COOKING METHOD: Barbequing and Roasting
INGREDIENTS
• 2 dressed (butterflied) quail per person
• 1 strip thick-cut bacon per quail
• 1/2 Jalapeño pepper cut length-wise
seeds removed per quail
• 1/8 cup generic steak dry seasoning
• 1/2 tsp chili powder
• 1/4 tsp garlic salt
DIRECTIONS
Mix dry Ingredients and rub quail on all surfaces. Place strip of bacon on clean cutting board and place quail breast-side down on top of it. Place 1-2
Jalapeño pepper halves in cavity and fold sides of quail around the pepper, hold legs while wrapping the bird in bacon. Use a toothpick if necessary to hold
together -or- use two longer skewers to hold quail in place. Lightly spritz the surface of the bacon-wrapped quail with canola or other vegetable oil.
Pre-heat grill to Medium heat of approximately 350F degrees. Place bacon-wrapped quail on clean grates. Close hood and allow to cook, turning once with
tongs, until the temperature of the breast meat reads 160F degrees with an instant read thermometer (about 15 - 20 minutes). Remove from grill and remove from skewers for service.
