How to Warm a Spiral Ham on the Grill for Juicy, Flavorful Slices

Cooking a spiral cut ham on the grill can lead to incredibly juicy and flavorful results, but only if done properly. The key is using indirect heat and monitoring the temperature closely to warm the ham without overcooking it. With the right techniques you can achieve tender slices filled with smoky grilled flavor.

Why Grill a Spiral Ham?

There are several advantages to grilling a spiral cut ham rather than simply baking it in the oven:

• It frees up oven space for side dishes and desserts. Grilling the ham means you don’t have to shuffle oven racks or cook things in stages

• The ham gets infused with delicious smoky flavor from the grill. This adds extra depth and savoriness.

• The sugar glaze caramelizes beautifully over the grill’s direct heat. You get crispy, candied edges on the ham.

• It’s an easy way to add flavor with glazes and bastes Brushing on homemade mixtures is simpler on the grill than in the oven,

• You can achieve a nice char on the fatty outer layer of skin. This ups the visual appeal.

So if you want to take your holiday ham up a notch this year, read on to learn how to grill it to perfection.

Select the Right Cut of Ham

For the best results, choose a bone-in, fully-cooked spiral sliced ham. The bone adds extra flavor, and the spiral cut makes it easy to get glazes and smoke penetration. A whole ham is ideal, but a half ham also works well. Stay away from hams labeled “cook before eating” since those require hitting a specific internal temp rather than just gentle warming.

Opt for hams without any sugar or spice rubs already added. You want to control the flavor profile yourself with glazes and bastes. Read the label carefully to find a cured, ready-to-eat ham with just basic seasoning.

Prep the Grill for Indirect Heat

The key to grilling any fully-cooked ham is maintaining an even, moderate temperature using indirect heat. Direct heat from flames can lead to burnt sugar or dried out meat.

To set up your gas or charcoal grill for indirect cooking:

On a gas grill: Turn one burner to medium-low heat (around 325°F) and turn off the other burners. Place the ham on the grill over the turned-off section so it doesn’t sit directly over the flame.

On a charcoal grill: Bank all the coals to one side of the grill. Place the ham on the empty side with no coals below.

If your grill has a built-in thermometer, aim for around 325°F once you have the indirect heat set-up. Low, indirect heat ensures the ham warms slowly without burning or drying out.

Prepare the Ham for the Grill

Before placing your spiral ham on the grill, take a few simple steps to prep it:

• Use a sharp knife to trim off any loose pieces or uneven edges. This helps it cook evenly.

• Place the ham cut-side down on a large sheet of heavy-duty aluminum foil. The foil prevents the slices from drying out or falling through the grill grates.

• Wrap the sides of the foil up around the ham, covering any exposed meat. Leave the bottom of the ham exposed to the grill.

• Use butcher’s twine to tie the foil tightly around the ham. This further secures the slices.

Now your ham is ready for perfect indirect grilling! The foil protects it while exposing the bottom fat cap and outer skin to the grill’s heat and smoke.

Warm the Ham Slowly

Once your grill is preheated to around 325°F with indirect heat set up, carefully place the foil-wrapped ham on the cool side of the grill, away from any flames.

Close the grill lid to retain heat. This helps the ham warm gradually from all sides without burning the exterior. If your grill doesn’t have a lid, tent loosely with foil instead.

Cook the ham for 35-45 minutes until heated through. Use an instant-read thermometer to check the center – you want it to reach about 130-140°F. Don’t let it go above 140°F or it will start drying out.

Resist the urge to rush the process or turn up the heat. Low, indirect heat is key for keeping the ham juicy. The long, slow warming allows the slices to heat evenly inside and out.

Glaze and Baste for Flavor

While the ham cooks, you can add flavor and color with homemade glazes and bastes.

Make a sticky glaze by simmering ingredients like brown sugar, honey, preserves or fruit juice. Brush some glaze on during the last 30 minutes of grilling so it caramelizes nicely. Apply multiple coats for a thicker crust.

You can also baste earlier in the cooking process with wine, stock or fruit juice. Baste every 15-30 minutes to keep the exterior moist and build layers of flavor.

Glazes add sweetness and bastes impart savory depth. Feel free to get creative with your own combinations!

Finish with Crispy Skin

Right before the ham is finished warming, brush on a final layer of glaze if desired. Then sprinkle the outer skin generously with brown sugar.

Leave it on the grill about 10 more minutes until the sugar forms a crispy, candied crust. This adds sweetness and crunch against the tender meat.

If the sugar starts to burn at all, quickly move the ham to the cool side of the grill. You want caramelization, not charring.

Let It Rest

After the spiral ham reaches your desired internal temperature and forms a nice browned exterior, carefully transfer it to a cutting board.

Let it rest for about 15-20 minutes before slicing. This allows the juices to redistribute evenly for the most tender and moist texture.

While it rests, take the opportunity to make any final sauce or glaze using the ham drippings left behind in the foil. Drizzle this over the ham when serving for even more moisture and flavor.

Carve and Enjoy!

Once rested, remove the strings and foil. Use a sharp knife to carve the ham by slicing between the spiral cuts.

Serve the slices warm or at room temperature – the residual heat from the grill means they stay warm for a while. The ham will have soaked up the smoky grill flavor while remaining juicy and succulent inside.

Pair the glazed grilled ham with classic side dishes like scalloped potatoes, roasted veggies and warm rolls. Now you can enjoy the juicy, smoky results that indirect grilling delivers with spiral ham. It’s an easy way to free up the oven and add delicious flavor.