Grilling a ham might sound intimidating, but it’s actually a fantastic way to add smoky flavor and a beautiful caramelized glaze to this classic dish. Whether you’re preparing for a holiday feast or just want to impress your guests at a summer BBQ, cooking a ham on the grill is easier than you think. Let’s dive into a step-by-step guide to grilling a juicy, flavorful ham that will have everyone asking for seconds.
Choosing the Right Ham for the Grill
Start with the right ham. For grilling, a fully cooked, bone-in ham is ideal. The bone adds flavor and helps keep the meat moist during cooking. You can use a whole ham or a ham butt half, typically weighing between 10 to 12 pounds. Spiral-cut hams also work well if you want easy slicing after grilling.
Preparing Your Ham for the Grill
Before you fire up the grill, take the ham out of the fridge and let it come to room temperature for about 30 minutes to 1 hour. This helps it cook evenly.
Next, score the surface of the ham in a diamond pattern by making shallow cuts about ¼ to ½ inch deep. This not only looks attractive but also allows any glaze or seasoning to penetrate deeper into the meat. Place the ham in a large disposable foil pan and add about 2 cups of water around it to keep it moist during cooking.
Setting Up the Grill for Indirect Cooking
Grilling a ham is best done using indirect heat to avoid burning the outside while heating the inside thoroughly. Preheat your grill to medium-high heat, around 325°F to 350°F (163°C to 177°C). If you’re using a gas grill, turn on the burners on the edges and leave the middle burner off. For charcoal grills, arrange the coals on either side and place a water pan in the center under the ham.
Place the foil pan with the ham on the cooler part of the grill, over the water pan or the unlit burner. Close the lid to maintain a steady temperature and create an oven-like environment.
Cooking Time and Temperature
Cook the ham for about 15 to 18 minutes per pound. For a 10-pound ham, this means roughly 1½ to 2 hours. The goal is to heat the ham through since it’s already fully cooked. Use a meat thermometer to check the internal temperature – aim for about 135°F to 140°F (57°C to 60°C) for the best juicy results. Avoid overcooking to keep the ham tender.
Making and Applying a Delicious Glaze
While the ham is cooking, prepare a glaze to add sweetness and flavor. A popular choice is a bourbon glaze made by simmering honey, bourbon, Dijon mustard, salt, and pepper together for 5 to 6 minutes until the honey melts and the mixture thickens slightly.
When the ham reaches about 120°F to 130°F (49°C to 54°C), start brushing it with the glaze every 10 to 20 minutes. This will build up a sticky, caramelized coating that makes the ham irresistible. Continue glazing until the ham reaches the target temperature.
Tips for Basting and Rotating
To ensure even cooking and glazing, rotate the ham occasionally on the grill. Basting every 10 to 20 minutes keeps the surface moist and flavorful. Cover the grill lid during cooking to trap heat and smoke, enhancing the taste.
Resting and Serving Your Grilled Ham
Once the ham reaches the desired internal temperature, remove it from the grill and let it rest for 15 to 30 minutes. Resting allows the juices to redistribute throughout the meat, making it tender and juicy when sliced.
After resting, transfer the ham to a cutting board and carve it into slices. Serve with your favorite sides and enjoy the smoky, sweet flavors that only grilling can bring.
Cooking a ham on the grill is a rewarding way to elevate this traditional dish with smoky flavor and a beautiful glaze. With the right preparation, temperature control, and a tasty glaze, you’ll have a juicy ham that’s perfect for any occasion. Happy grilling!