Glenn > wrote:
> That "red ring" is called the smoke ring. It is put there by the hickory
> smoke, not some "coloring". The thicker the ring, the better the flavor.
> Just do your standard everyday BBQ.
>
> Ross's News wrote:
>
> > Does anyone have a recipe for BBQ Pork. It is usually a thin sliced
> > piece of pork, with red colouring around the edges. It is used in
> > Combination dishes and soups. It is delicious, but I cant find a recipe
> >
The late Jack Curry's Roast Ham:

From Cooks Illustrated

1 Bone-in fresh ham with skin 6-8lbs, rinsed (shank end)

Brine (I cut the brine recipe in half, which was plenty, but this is the
full measure):

6 liters of Coke
3 C Kosher salt
10 Bay leaves
2 heads garlic, mashed
1/2 C black peppercorns, crushed

Garlic and herb rub:

1 C lightly packed sage leaves
1/2 C parsley
8 med cloves garlic
1 tsp Kosher salt
1/2 tsp black pepper
1/4 C olive oil

Spicy Pineapple-Ginger Glaze (Make 2x, reserve half for sauce):

1 C pineapple juice
2 C brown sugar
1 inch fresh grated ginger
1tsp red pepper flakes (I used 1TBS)
Combine ingredients, heat until reduced slightly

Brine ham for 24 hrs.

Rinse ham, pat dry. Process rub ingredients until smooth. Let ham stand 1
hr, then rub heavily. Roast ham at 500 for 20 min, then reduce temp to 350,
basting with glaze every 30 minutes until center of ham reaches 150.
Tent ham loosely with foil and let stand until center reaches 160.
Carve and serve with remaining glaze.

I did mine on my Kamado [NOTE: use lump charcoal and hickory wood for
smoke], but it's meant to be done in an oven. The complexity of the
flavors was marvelous, but you could skip the rub or do a simpler one and I
bet it would still be excellent. The glaze was perfect.

Jack may be gone, but his recipes live on. I hoist one to you, Jack!

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