My wife’s family is coming over for Easter. And my wife, the ham fanatic, insisted on a double smoked ham from Sherman Provision.
Lucky for her, I ordered two – one for Easter dinner, and another for this blog post. One strange thing about blogging is that you get two holiday meals: the real one and the one you make a few weeks early for the blog. This is not good when I have to cook the dish several times before it turns out right. “Daaad, do we haave to have Thanksgiving turkey agaaain?” Grilled Ham with Honey Bourbon Glaze[feast_advanced_jump_to].
This time I got it right. My wife and kids started circling as I brought the glistening ham in from the grill. I had to push them away with my grill spatula to get the pictures for this post. While I was setting up the camera, they kept trying to pick off pieces of crust. Once I had my pictures, I started carving, and for a while I couldn’t keep up with them. Before I put down the knife and asked if we could sit down to eat, about a quarter of the ham had already been eaten. They slunk off and set the table. When I turned my back, my wife grabbed another piece of ham.
So, here is my easy grilled ham, glazed with honey, bourbon, and mustard. Slowly cook it until the ham is warm again. Brush it with a few layers of glaze, then cut it up and serve.
A beautifully glazed ham fresh off the grill is a stellar centerpiece for backyard gatherings and holidays like Easter or Christmas, But can you successfully cook an entire ham on a BBQ grill? The answer is a resounding yes!
Grilling is a fantastic way to impart smoky, charred flavors into a fully-cooked ham While low and slow roasting is required, the payoff is incredibly moist, tender meat infused with wood smoke character
In this article, we’ll cover everything you need to know about grilling a store-bought cooked ham, including:
- How to choose the right cut of ham
- Proper grilling preparation and setup
- Step-by-step grilling instructions and times
- Basting and glazing techniques
- Carving and serving for impressive presentations
With these expert grilling tips, you can master cooking ham on your barbecue with incredible results every time. Let’s get fired up!
Choosing the Best Cut of Ham for Grilling
For the most success grilling ham, you’ll want to start with the right cut:
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Bone-in – The bone helps retain moisture and adds flavor. Opt for a half bone-in ham.
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Butt end – This portion of the leg is more marbled and tender than the shank end.
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Fully cooked – Look for a smoked or cured pre-cooked ham, not a fresh “cook before eating” one.
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Whole or half – Aim for 7 to 10 pounds; larger hams are trickier to grill evenly.
Avoid spiral sliced hams, as the slices can dry out. Go for an intact ham you can slice yourself after grilling.
How to Prep Ham for Grilling
Proper preparation ensures your ham cooks evenly on the grill:
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Remove tough skin – Use a knife to peel off any leathery outer skin.
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Score the fat – Make 1/4-inch deep cuts in a diamond pattern which helps the glaze penetrate.
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Bring to room temp – Take ham out of fridge 30 mins to 1 hour before grilling so it heats evenly.
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Set up indirect heat – Arrange coals or heat burners for indirect cooking, around 300-325°F.
Now you’re ready to grill!
Step-by-Step Grilling Method
Follow these straightforward steps for ham grilling success:
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Place ham in a disposable foil pan and add 1-2 cups of water or juice.
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Tent ham tightly with foil, crimping edges over pan.
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Grill over indirect heat, rotating occasionally, for 90 mins to 2 hours.
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Remove foil, brush with glaze, and grill 30 mins more, brushing with glaze every 10 mins.
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Grill until ham is 145°F internally. The bone helps conduct heat for even cooking.
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Remove from grill, tent with foil, and rest for 30 mins before slicing.
Monitor temperatures closely with a reliable grill thermometer. Indirect heat ensures the ham cooks low and slow without burning or drying out.
Glazing Tips for Flavorful Ham
A sweet and sticky glaze takes your grilled ham to the next level. Follow these tips:
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Make your own – Mix ingredients like brown sugar, honey, jams, and fruit juices. Simmer until thickened.
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Apply last 30 mins – Brush on glaze periodically once ham is nearly fully cooked through.
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Watch the temps – If glaze is burning, loosely tent ham with foil while finishing.
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Caramelize – The glaze will bubble, brown, and caramelize into an irresistible coating.
Carving and Serving Perfectly Grilled Ham
You did it! Follow these final tips for taking your masterpiece ham to the table:
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Allow ham to rest 30 mins before slicing – this locks in the juices.
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Carve across the grain into thin slices. Remove any skin first.
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Arrange slices on a serving platter. Spoon any glaze over the top.
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Garnish with fresh herbs, flowers, or fruit like pineapple rings.
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Pair with classic sides like baked beans, rolls, and potato salads.
Your guests will be amazed that you cooked an entire ham on the grill. The preparation is straightforward and the smoky, sweet flavors will make your grilled ham the highlight of any celebration.
Common Questions About Grilling Ham
Here are answers to some frequently asked questions:
What’s the ideal grill temperature for ham?
Indirect heat around 300-325°F lets the ham cook low and slow. Higher direct heat will dry it out.
Should I sear or char the ham first?
Skipping searing prevents the exterior from drying out. Cook over indirect heat the entire time.
How long does it take to grill a 10 lb bone-in ham?
Plan for about 18-20 minutes per pound. A 10 lb ham will take 3-3.5 hours to grill.
Do I need to wrap the ham in foil on the grill?
Yes, tenting with foil locks in moisture and prevents burning or drying out. Remove foil to glaze.
Can I use a grill pan or griddle instead?
Absolutely! You can cook the ham on a grill pan over indirect heat on a gas or charcoal grill with delicious results.
Grilling adds incredible depth of flavor to holiday hams. With some simple preparation and monitoring, you can easily grill a moist and juicy ham worthy of any festive meal. Fire up those coals or gas burners and get ready to impress!
Grilled Ham with Honey Bourbon Glaze
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4.9 from 8 reviews
- Author: Mike Vrobel
- Total Time: 3 hours 10 minutes
- Yield: 12–16 1x
This recipe for grilled ham with honey bourbon glaze makes a crispy ham with a sweet honey bourbon glaze that is great for Easter.
- 10 to 12 pounds of bone-in ham butt half (preferably smoked “ham” or “ham with natural juices”).
- ½ cup honey
- ½ cup bourbon
- 2 tablespoons Dijon mustard
- Before you cook the ham, take it out of its package an hour ahead of time and pat it dry with paper towels. Make a diamond-shaped cut in the ham’s skin that’s about ¼ inch deep. Set the ham in the aluminum foil pan.
- Set the grill up for 300°F indirect medium-low heat. The heat should be on the sides of the grill and not in the middle. For my Weber Summit, I preheat the grill with all burners on high for 15 minutes, then turn off all but the outside burners (burner #1 and #6), leaving the middle of the grill with no lit burners.
- While the grill is heating up, melt the honey in a small saucepan over medium heat while whisking the ingredients for the glaze together. This should take about 5 minutes.
- Put the pan with the ham in the middle of the grill so that the lit burners are not directly below it. This will help the ham cook. Close the lid and cook the ham for about 3 hours, or until it reaches 135°F in the middle. Our 10 pound ham was cooked this way. (It should take 18 minutes for every pound of ham, but thickness is more important than weight.) There is a probe thermometer that you should use right now. If you don’t have one, check the temperature every hour. ) Brush the ham with the warm glaze every ten minutes for the last thirty minutes of cooking.
- To serve, carefully move the pan from the grill to a cutting board or cookie sheet. Allow the ham to rest for 15 minutes. Move the ham from the foil pan to a cutting board. Cut it up and serve.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Grilling
- Cuisine: American
Ham, scored and ready for the grill Grill setup – outside burners lit Done – ready to carve and serve
- That way, all the juices will leak out while the ham is heating up, so don’t use a spiral-sliced ham with this recipe. Because of this, most spiral-sliced hams say to serve them straight from the fridge.
- I suggest bone-in ham because that’s how I like my ham, and it means less processing. The least processed meats are “ham” and “ham with natural juices.” At my local grocery store, “ham with natural juices” is the best I can get. After that comes “ham with water added,” and the worst case is “ham and water product,” which looks like a square loaf. (I’m picky about ham because I like my pork barely processed.) This recipe will work with any ham, though.
- The bad thing about bone-in ham is that it’s hard to carve around the bone. Most hams have the bone on one side, so I start by cutting the other side into big pieces. Then I cut the rest of the ham off the bone into chunks that are about the size of a fist. I either carve these chunks or save them for ham salad or pea soup later. ).
- Check out my “Rotisserie Ham with Orange and Honey Glaze” for indirect medium-low setup ideas if you want to cook the ham on a charcoal grill. Then, put the grill grate back on and move on to step 4: Cook the ham.
- For a simple recipe, don’t add the glaze or score the dough. Then you can reheat your ham on the grill instead of the oven, which can be helpful if the oven is already full of Easter side dishes.