BBQ ham mechoui style
We can assure you this BBQ ham recipe is going to become a family favorite. It combines succulent barbecue and grill flavors with the delicious taste of Lévesque smoked ham.
Cooking time :
3h to 4h
9 to 10
Ideal pour :
- 1 Lévesque picnic shoulder
- 1 litre of your favorite beer or apple juice
For the spice rub :
- ½ tsp of chili powder or grounded chili peppers;
- ½ tsp of paprika
- ½ tsp of salt
- 1 tsp of ground pepper
- 1 tsp of garlic powder
- 1 tsp of onion salt
* Adjust quantities as needed according to the picnic size.
Preparation step by step
Light on the BBQ to a medium-high heat (around 350°F or 160°C). While it’s heating, prepare the spice rub by mixing all the spices in a bowl and set aside.
Take the Lévesque smoked picnic out of its packaging, remove the netting and any other packing material that may be included. Cut the rind using a knife, then rub the dry spice mixture onto the ham, with emphasis in the incisions in the ring.
Secure the picnic on the BBQ spit for indirect cooking. If you don’t have a spit, a large aluminum BBQ plate can do the trick.
During cooking, baste regularly with the beer or the apple juice. Add more fluid to the initial quantity as needed. Cook until internal temperature reaches 160ºF or 71ºC. This should represent a cooking time of approximately 45 min / kg or 20 min / lb.
Canada H3N 1T7