How to Cook a Juicy, Flavorful Ham on a Weber Charcoal Grill

Cooking ham on a charcoal grill may seem intimidating, but with a few tips and techniques, you can achieve incredibly moist tender and delicious grilled ham loaded with smoky flavor.

Why Cook Ham on a Grill?

There are several advantages to grilling your holiday ham rather than baking it in the oven:

• You get that quintessential smoky, barbecue flavor that you just can’t replicate in an oven The smoke penetrates the meat, adding so much depth of flavor

• It frees up your oven to cook side dishes or desserts while the ham is on the grill. No need to monopolize the oven all day with just the main course.

• Grilling helps prevent the ham from drying out, The constant heat circulation over the ham keeps it nice and moist,

• You can take advantage of the nice weather and spend time outdoors instead of being stuck inside cooking all day.

• It looks really impressive bringing a gorgeously glazed grilled ham to the table!

How to Choose the Right Ham for the Grill

• Opt for a pre-cooked, bone-in smoked ham. The bone adds flavor and the meat retains moisture better than boneless. Pre-cooked means it just needs to be heated through, so timing is easier.

• Choose a ham between 8-12 lbs. Anything smaller may dry out and larger hams can be difficult to maneuver on the grill.

• Get a ham with natural juices rather than added water, as they tend to have better flavor.

Equipment Needed

Having the right gear makes grilling ham much easier:

• Weber Charcoal Grill: A 22″ kettle style grill is ideal. The ample space allows you to create indirect heat zones.

• Drip Pan: Catches drippings to minimize flare-ups and smoke.

• Meat Thermometer: Monitor the internal temperature of the ham. Remove it when it reaches 140°F.

• Basting Brush: For glazing the ham as it cooks. Silicone brushes can withstand the heat.

• Tongs: Needed to maneuver the ham on the grill. Look for a long set designed for large cuts of meat.

Top Tips for Grilled Ham Perfection

Follow these tips and you’ll have rave reviews of your grilled ham:

• Do a Trial Run: Practice on a less expensive cut of meat to get your technique and timing down.

• Plan Ahead: Thaw frozen ham for 3-4 days in the fridge. Hams this size need ample time to thaw evenly.

• Trim the Fat: Use a sharp knife to trim excess fat, leaving about 1/4 inch. This prevents flare-ups.

• Score the Fat: Make 1/4 inch deep cuts in a diamond pattern. This allows the fat to render and the glaze to penetrate.

• Brine for Flavor: Soak the ham overnight in a simple salt, sugar and water brine to infuse it with moisture and seasoning. Rinse and pat dry before grilling.

• Preheat Properly: Heat your grill to medium heat (350-450°F) and allow it to preheat fully before adding the ham. This prevents sticking.

• Use Indirect Heat: Cook the ham over indirect heat to prevent burning. Place charcoal on sides and put ham in center. Add a drip pan underneath.

• Rotate Occasionally: Every 30 minutes, rotate the ham 180 degrees for even cooking.

• Glaze Near the End: Brush with glaze during last 30 minutes to avoid burning. Apply 3-4 coats for best results.

• Let It Rest: Never slice ham immediately off the grill! Letting it rest for 15-30 minutes allows juices to redistribute.

Step-by-Step Grilling Instructions

Follow these simple steps for perfectly grilled ham:

1. Remove ham from packaging and pat dry thoroughly with paper towels. Trim off any skin or excess fat. Score fat in a diamond pattern.

2. Make glaze by simmering ingredients like brown sugar, honey, spices and citrus on the stovetop until thickened. Set aside.

3. Preheat grill for 15 minutes with all vents open until temperature reaches 350-450°F.

4. Set up for indirect cooking by pushing the hot coals to opposite sides of the charcoal grate, leaving the center empty. Place drip pan in the empty space under where ham will be.

5. Place ham over drip pan, meaty side up. Cover grill.

6. Cook for about 10-15 minutes per pound, rotating ham every 30 minutes. Monitor temperature, until internal temp reaches 135-140°F.

7. During last 30 minutes of grilling, glaze ham all over every 10 minutes, avoiding charcoal area so glaze doesn’t burn.

8. When ham reaches 140°F, transfer to a cutting board and tent loosely with foil. Let rest for 15-30 minutes.

9. Carve into slices and serve!

Troubleshooting Common Issues

Having trouble getting perfect results? Here are some common problems and solutions:

Problem: Ham is too dry.

Solution: Don’t overcook, remove from grill when internal temp hits 140°F. Brine first to infuse moisture. Glaze frequently.

Problem: Ham is bone dry and hard to carve.

Solution: Always let ham rest 15-30 minutes before carving so juices redistribute.

Problem: Ham has blackened edges or is burnt tasting.

Solution: Cook using indirect heat and rotate ham every 30 minutes. Ensure vents remain open to prevent flare-ups.

Problem: Ham has no smoke flavor.

Solution: Use wood chips, chunks or pellets when setting up the charcoal to infuse smoke. Apple, hickory and cherry work well.

Problem: Ham tastes bland and lacks flavor.

Solution: Brine ham overnight before grilling and use a flavorful glaze. Injecting with a marinade also adds taste.

Get Creative with Glazes and Sauces

The glaze is key to taking your grilled ham to the next level. While a basic brown sugar and honey mixture is always delicious, consider trying these creative flavors:

• Spicy Sriracha: Add 3-4 tablespoons of sriracha sauce for some heat.

• Tangy Citrus: Use orange juice and zest for brightness. Lemon or lime also work well.

• Tropical Pineapple: Blend diced pineapple with brown sugar and spices for a sweet tropical twist.

• Savory Herb: Fresh rosemary, sage and thyme add an earthy flavor.

• Warm Cinnamon Apple: Sauté apples in cinnamon and spices for an autumnal vibe.

• Pepper Jelly: Melted red pepper jelly makes a sweet and spicy glaze.

• Bourbon Molasses: For adults only, bourbon and molasses make a sophisticated flavor.

The options are endless when it comes to ham glazes! Apply your creativity and you can easily give the same old ham new life.

Inject Even More Flavor

In addition to brining and glazing, injecting the ham is a great way to guarantee juicy, infused flavor in every bite.

• Use an injection syringe designed for meats to penetrate deep into the ham.

• Make your injection marinade with flavors like fruit juice, broth, vinegar, herbs and spices. Get creative!

• Inject marinade in several spots all over the ham 24 hours before cooking.

• Refrigerate after injecting and let marinate as long as possible for the best flavor.

• Apply glaze as usual during the last 30 minutes of grilling.

Injecting adds so much internal moisture and seasoning that even guests who don’t love ham will be coming back for seconds!

Perk Up Leftovers

No one likes dry, boring leftover ham sandwiches. Breathe new life into your remaining grilled ham with these easy ideas:

• Dice ham for omelets, frittatas, hash or scrambled eggs.

• Toss ham cubes into pasta, risottos or stir fries for a protein punch.

• Fold into casseroles, stuffed peppers, soups or egg rolls.

• Top salads, flatbreads or pizzas with thinly sliced ham.

• Simmer ham bone into bean or pea soups for smoky flavor.

• Use ham slices in sandwiches, wraps, paninis or quesadillas with creative toppings.

With a little creativity, you can give your grilled ham leftovers many exciting applications to eliminate food waste and keep your family happy!

Grilling a show-stopping ham may seem intimidating to novice barbecue cooks. However, with the right preparation, tools and techniques, you can achieve incredibly moist, full-flavored ham with gorgeous caramelized glaze using a Weber charcoal grill and indirect heat. Get creative with unique glazes, injections and leftovers to take your holiday ham to the next level. Once you master grilled ham, you may never go back to the oven again!