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'TIS THE SEASON TO DECK THE GRILLS 'TIS THE SEASON TO DECK THE GRILLS

"It's like Christmas but way tastier! Thank you for the little surprise!!! Love you guys!!!"
— Marianna D, Washington

"Buying meat from Crowd Cow started out as a Christmas present for a chef who “has it all.” Since then, multiple reorders have been placed."
— David B, Florida

Deck the Grills Giveaway

This season Crowd Cow is giving away our Get Stocked Up Box + Crowd Cow Craft Book + Crowd Cow Beanie + Three of our favorite Spiceology Rubs. 'Tis the Season to Deck the Grills! Winner will be picked August 1st 2019.

Santa's Hot Grilled Honey Ham

  • Pour 1 cup of bourbon into a 1 qt saucepan and bring to a boil.
  • Remove pan from heat and whisk in 1 cup of honey until completely dissolved.
  • Return pan to stovetop and simmer.
  • Whisk in 1 cup of brown sugar until completely disolved.
  • Add 1 teaspoon of cinnamon and 4 tablespoons of beer mustard.
  • Reduce over medium-high heat until glaze is thick enough to coat the back of a spoon.
  • Brush about 1/2 of the glaze onto the cold ham (do not glaze the cut side) and let marinate for an hour in refrigeration.
  • Set up charcoal grill with coals on one side only. For gas grills leave one or 2 burners off - this is to create an indirect heat source. Preheat to 300 degrees.
  • Put ham in aluminum foil pan and place on the cool side of the grill.
  • When ham internal temp reaches 120 degrees fahrenheit, brush glaze onto ham every 10-15 minutes.
  • When internal temp of ham reaches 135 degrees fahrenheit, remove from grill and serve.

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