Estimated Grill Times: How Long Does It Take to Cook a Juicy Ham on the Barbecue?

Few entrées elicit as much enthusiasm as a tender, juicy grilled ham garnished with a sweet glaze. The smoky aroma and caramelized exterior take this holiday favorite to new heights

While ham ranks high on the list of crowd-pleasing proteins, most home cooks roast it in the oven. Venturing outdoors to the grill may seem daunting when tackling a sizable ham. How long does it really take to cook ham on a barbecue?

The estimated grill time depends on multiple factors from ham size to indirect heat levels. With the right techniques, you can achieve perfection without over-charring or drying out this delicious cut.

In this guide, we’ll walk through approximate times so you can master grilled ham and wow your guests. Let’s get fired up!

Ham Grilling Guide by Size

The most significant factor determining total grill time is the size and thickness of your ham. Here are general timeframes:

4-6 lbs – 1.5 to 2 hours
6-8 lbs – 2 to 2.5 hours
8-12 lbs – 2.5 to 3.5 hours
12-16 lbs – 3.5 to 4.5 hours

A standard bone-in half ham ranges from 6-8 pounds. Allow around 13-15 minutes per pound for partial bone-in and spiraled hams.

##Calculating Total Time

The total grilling time consists of:

Low indirect heat: Builds moisture and infuses smoke flavor. Figure 45-60 minutes per pound at 225-250°F.
High indirect heat: Develops browning and texture. Allow 10-15 minutes per pound at 300-325°F.
Resting: Crucial for moisture retention and easy slicing. Rest 15-20 minutes before carving.
Glazing: Adds flavorful crust. Brush glaze on during last 30-60 minutes.

So for a typical 8 lb ham, the timeline would be:

Low indirect heat: 8 lbs x 45 mins/lb = 360 mins (6 hrs)
High indirect heat: 8 lbs x 15 mins/lb = 120 mins (2 hrs)
Total smoke time: 360 + 120 = 480 mins (8 hrs)
Resting: 15-20 mins
Glazing: 30-60 mins
Total time: 9 to 9.5 hours

Choosing a Ham

For the most flavor and moisture, select a bone-in, uncooked uncured ham, ideally from the butt or hind leg. Avoid precooked or spiral sliced hams which dry out easily.

Opt for a size that fits your smoker or grill so you can cook indirectly. Allow ample clearance for airflow.

Grilling Tips for Perfect Results

Follow these tips to maximize juiciness and flavor:

Cook low (225-250°F) and slow to start. This gently infuses smoke before searing.
Use an indirect setup. No direct heat should touch the ham to prevent burning.
Add moist smoke by placing a pan of water, juice or beer beneath the ham.
Rotate the ham and swap positions if hotspots develop.
Brush with glaze toward the end but avoid sugary crusts burning.
Pull 5° before final temp and let carryover cooking finish it off the grill.
Let rest 15-20 minutes before slicing to retain moisture.
Carve across the grain for tender slices that don’t shred.

Doneness Cues

Unlike chicken or beef, ham is cooked to a higher final internal temperature since it’s cured. Cook until the thickest section reaches:

Fresh hams: 160°F
Cooked hams: 140°F

Use an instant read thermometer to test doneness and prevent overcooking. If the ham dries out, all your time and effort goes to waste.

Making It an All-Day Affair

The lengthy cook time for a sizable ham makes it an ideal candidate for an all-day smoking affair. You’ll need to budget 9 hours or more for a big ham. Here are some tips:

Start first thing in the morning to enjoy by dinner.
Add smoker wood chunks and charcoal as needed to maintain temperature.
Check periodically and spritz with apple juice to prevent drying.
Mix up your favorite rub or glaze to brush on toward the end.
Make it low-maintenance by using a digital thermometer with an app.
Have snacks on hand to fuel you during the long smoking session.
Invite fellow barbecue enthusiasts to join you outdoors.
Pour some cold brews and relax while the ham works its magic.
Once rested, serve an impressive feast to your grateful guests.

Smoking a ham does require time and attention. But the gratifying results make it well worth the effort. Estimate at least 45-60 minutes per pound for the ideal balance of smoky depth and moist, succulent meat. With a few simple tips, you’ll be carving up barbecue perfection.

how long does it take to grill a ham

Pineapple-Glazed Ham with Horseradish Sour Cream

1 fully cooked, bone-in smoked ham, preferably from the butt end (8 to 10 pounds), with the tough skin taken off.

2 tablespoons unsalted butter
½ cup fresh pineapple juice
2 tablespoons white wine vinegar
2 tablespoons packed light brown sugar
½ teaspoon ground ginger
½ teaspoon Chinese five spice
¼ teaspoon freshly ground black pepper

1 cup sour cream
¼ cup prepared horseradish
3 tablespoons finely chopped fresh chives
2 tablespoons Dijon mustard

24 Hawaiian (sweet) dinner rolls (optional)

01: Let the ham sit out for 30 to 60 minutes at room temperature before grilling it.
02 Get the grill ready for cooking indirectly over medium-low heat (about 325°F).
03: Melt the butter in a medium saucepan over medium-high heat. Cook for 2 to 4 minutes, or until it starts to brown. Immediately add the remaining glaze ingredients. Turn down the heat to a simmer and cook for 5 to 10 minutes, stirring every now and then. Remove the pan from the heat and set aside.
04 Make deep cuts in the ham all over, but not on the cut side. Make the cuts about ½ inch deep. Put the ham in a large disposable foil pan with the cut side down. Pour the glaze around the ham and into the pan. Wrap the ham tightly in aluminum foil and crimp the edges of the foil around the pan’s edge. Cover the pot and cook the ham over medium-low heat for one and a half hours. Meanwhile, make the sauce.
05 In a small nonreactive bowl whisk the sauce ingredients. Cover and refrigerate until ready to serve. (The sauce can be made up to one day ahead of time and kept covered in the fridge until it’s time to serve.) ) .
06 After 1½ hours of cooking, take the ham off the foil (but don’t throw away the foil; save it for later) and quickly pour some of the glaze over the meat. Close the lid and keep cooking the ham for another one to one and a half hours, or until an instant-read thermometer inserted into the thickest part of the ham (but not touching the bone) reads 120ºF. During this time, spoon the glaze over the ham about every twenty minutes. If the glaze gets too dark, loosely cover the ham with the aluminum foil you saved for the rest of the cooking time. Carefully move the ham from the pan to a baking sheet. Tent the ham loosely with foil. Let rest for 15 to 30 minutes.
07 Cut the ham into thin slices. If desired, drizzle some of the glaze over the slices. Serve the ham warm with the sauce on the side. You can also put a lot of ham on Hawaiian dinner rolls and spread some sauce on one or both sides of the rolls.

Remove Product? Are you sure you want to remove the following product from the cart?

Top Tips for Your Holiday Hamarrow

I forget about another popular holiday meal—grilled ham—when I’m busy with turkey and roasts. Does anyone else do this? This tends to strike right after I’ve grilled a ham. I often wonder why I don’t make these more often. They’re great, and they’re really easy to make when there are a lot of people at a family gathering.

Ham comes from the rear legs of a pig and has been preserved by curing. Unless you are feeling really adventurous, the ham you purchase will already be cooked.

However, there are several different types of ham to buy: boneless, bone-in butt, bone-in shank, or spiral cut. Cross boneless off the list for obvious reasons. Pass on the spiral cut, too. Why pay someone else to carve the ham and worse, set the stage for overcooking. This leaves bone-in from the butt or shank. While both are good, the butt end is more tender. The butt end it is.

Since the ham is already cooked, the grilling process is essentially a giant reheat. With a bone-in ham, it’s a process about impossible to mess up. Your holiday dinner is guaranteed to be a success.

If you want to show off how great the bone-in butt cut is, this recipe from Jamie Purviance is it. The magic is not just the sweet, tangy glaze, but the spicy herb fresh dip. It’s why I need to grill ham a lot more often.

How long does it take to bake a fully cooked ham?

How long do you cook a Ham on a grill?

Cover the grill and let the ham cook for approximately 10 minutes per pound. Use a meat thermometer inserted into the thickest part of the meat to ensure it reaches an internal temperature of 140°F (60°C). Baste and glaze: If using a glaze or marinade, start basting the ham with it when there are about 30 minutes of grilling time remaining.

Is honey baked ham as good as regular ham?

The addition of honey will affect the calorie content of the food. One tablespoon of honey contributes to approximately 64 calories. In addition, the use of heat when making baked ham will reduce the quality of the honey.

Can You Grill a fully cooked ham?

Yes, using indirect heat is recommended when grilling a fully cooked ham. This means placing the ham on the side of the grill away from the direct flame to allow for gentle and even cooking. How do I know when the fully cooked ham is done grilling?

How do you cook a Ham on a gas grill?

The ham will be placed on the grill grates directly above the drip pan. Grilling time: Place the ham on the grill grates over the drip pan. Cover the grill and let the ham cook for approximately 10 minutes per pound. Use a meat thermometer inserted into the thickest part of the meat to ensure it reaches an internal temperature of 140°F (60°C).