Serves: 1,500
Total Calories: 160
Pour 150 charcoal briquettes into each grill light briquettes. Keep grill lids off until the briquettes are lightly ashed over, 30 to 35 minutes. Place 75 briquettes on opposite sides of each charcoal grate. Position cooking grates on grills so that hinges are above each pile of charcoal. Replenish charcoal every hour with 25 briquettes per side.
Grill five hams on each grill over Indirect Medium heat until heated through to an internal temperature of 140°F, about 2 1/2 hours. Transfer from grills to cutting boards. Replace grilled hams with new ones. Repeat as necessary.
Carve the hams into thin slices. Reserve the bones for World's Biggest Pot of Ham and Bean Soup, if desired. Build sandwiches with about 2 ounces of ham and 1 tablespoon of mustard per sandwich. Keep the line moving. Dream about early retirement.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Grilled Ham Sandwiches To Feed Whole Town recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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