Lee Henderson is my bestest BBQ buddy. We met 15 years ago when our daughters played recreational soccer together in the PYSA, and live five blocks apart in our neighborhood, the Highlands of Plano Prestonridge. Born and reared in Pittsburgh, Lee spends his Sunday’s worshiping and watching the Steelers with fellow fans at The Venue, in Fairview, TX. He is quite handy around the house, in the yard and on the grill. His backyard is known as “Lee World” and he has the cleanest epoxy coated garage floor in the ‘hood.
We traditionally do Thanksgiving dinner at the Henderson house and Christmas dinner at our house. Lee always does a ginger ale ham, while I do a brined turkey. I will chronicle my brined bird in the next update of King of the Que.
Lee starts off with a ten lbs. bone-in butt ham. In a large pot he simmers four two-liter bottles of ginger ale, one cup of brown sugar and a quarter cup of worchestershire sauce. After allowing the mixture to cool, he puts the ham in the mix, and refrigerates it overnight.
The next day he cooks the ham over low, indirect heat on his gas grill for eight, or so, hours. The ham is placed on a grate over top a throw-away serving pan filled with the ginger ale solution (see picture), which also serves as a baste.