At this time of year, ham is a popular holiday meal. Because I enjoy ham and split pea soup, this is also one of my favorite times. I adore a slice of juicy, tender ham with a sugary, crisp exterior. Now that I’ve cooked my fair share of ham, I can say without a doubt that grilling is the best method.
- The convection cooking provided by your grill is unparalleled.
- While the interior of your ham is cooked to perfection, the exterior is glazed and browned to perfection.
- There is nothing better than that.
- One of the benefits of cooking your ham on the grill is the enhanced flavor.
- There are many additional benefits to preparing your ham in this manner.
There is no mess inside the house (and only a small amount outside on the grill), the oven can be used for other side dishes and desserts, and it is a wonderful way to enjoy the approaching spring weather. Here is some advice for those of you who wish to take your holiday ham to the next level.
- Do not alter the recipe’s cooking time.
- There is no need to adjust cooking times just because you are grilling your ham instead of roasting it in the oven.
- A precooked ham should be cooked for 12 to 15 minutes per pound at 225 to 250 degrees Fahrenheit.
- The iGrill can monitor the temperature.
- Make sure to apply the glaze 10 to 15 minutes prior to removing the ham from the grill.
This will be the optimal amount of time for caramelization and browning of your glaze. Let your ham rest. This will allow the juices to return to the ham, making it more moist. Estimate 30 to 45 minutes for this step. Last words of advice: savor each bite and save the ham bone for split pea soup!
How is a whole ham prepared on a gas grill?
- One hour prior to cooking, remove the ham from its packaging and pat it dry with paper towels. Cut the ham’s rind into a 1 inch diamond pattern, about 14 inch deep. Place the ham in the tin foil dish.
- Prepare the grill for indirect medium-low heat (300°F): Prepare the grill for indirect medium-low heat, 300°F, with the heat on the sides and none in the center. I preheat my Weber Summit with all burners on high for 15 minutes, then turn off all but the outside burners (burners #1 and #6), leaving the center of the grill devoid of lit burners.
- Cook the glaze: While the barbecue is heating up: Using a whisk, simmer the glaze ingredients in a small saucepan over medium heat until the honey melts, approximately 5 minutes.
- Cook the ham by placing the pan containing the ham in the center of the grill, away from the lit burners. Close the lid and cook the ham until its thickest portion reaches 135 degrees Fahrenheit, approximately 3 hours for a 10-pound ham. (It should take approximately 18 minutes per pound of ham, but thickness is more significant than weight. Now is the time to use a probe thermometer
- if you don’t have one, check the temperature every hour.) During the final half-hour of cooking, baste the ham every ten minutes with the reheated glaze.
- Carefully remove the pan from the grill and place it on a carving board or cookie sheet. Allow the ham to rest for 15 minutes before serving. Transfer the ham from the foil pan to a carving board and carve before serving.
- Prep Time: 10 minutes
- Time Required: 3 hours
- Category: barbecue
- The cuisine served is American
Keywords: Honey Bourbon Glazed Grilled Ham Ham, scored and ready for the grill Grill setup – outside burners lit
Complete – prepared for carving and serving
Instructions – 01 Permit the ham to rest at room temperature for 30 to 60 minutes prior to grilling.02 Prepare the grill for indirect cooking over medium-low heat (approximately 165 degrees Celsius).03 In a medium saucepan over medium-high heat, melt the butter and cook for 2 to 4 minutes, or until it begins to brown.
Add the remaining glaze ingredients immediately. Reduce the heat to a simmer and cook, stirring occasionally, for 5 to 10 minutes. Take the pan off the heat and set it aside.04 Except for the cut side, score the ham in a large crisscross pattern about 1 centimeter deep on all sides. Cut-side down, place the ham in a grill-safe roasting pan.
Pour the glaze into the pan and around the ham. Wrap the ham tightly in aluminum foil, crimping the foil around the pan’s rim. Close the lid and cook the ham over indirect medium-low heat for 112 hours. Make the sauce in the meantime.05 In a small nonreactive bowl, whisk the ingredients for the sauce.
- Refrigerate covered until ready to serve.
- The sauce can be prepared up to one day ahead of time and refrigerated, covered, until serving time.) 06 After 112 hours of cooking, remove the ham’s foil (but save it for later) and quickly spoon some of the glaze over the meat.
- Continue cooking until an instant-read thermometer inserted into the thickest portion of the ham (not touching the bone) registers 48oC, 1 to 112 hours longer with the lid closed, basting the ham with the glaze every 20 minutes or so.
If the glaze becomes too dark, cover the ham loosely with the foil for the remaining cooking time. Transfer the ham from the roasting pan to a sheet pan with care. Tent the ham with aluminum foil. Allow 15 to 30 minutes of rest.07 Slice the ham very thinly.
Can I grill a spiral-sliced ham?
How to Grill a Ham in a Spiral – A spiral-sliced ham is likely the simplest ham to prepare. This ham is frequently fully cooked and glazed before being spirally sliced against a sharp blade to create perfect, uniform slices. In addition to allowing the flavorful glaze to penetrate to the bone, this eliminates the need to know how to carve a ham.
- In addition to providing instructions, this article offers menu suggestions for an Easter ham dinner.
- In addition to allowing heat to penetrate, spiral slicing reduces cooking time.
- However, although it is not recommended to cook spiral-sliced ham on a spit, grilling this ham is very simple.
- Preparing the grill for indirect heat is simple.
With a charcoal grill, this involves using special racks to keep the coals off to both sides; with a gas grill, you simply turn off a side or center burner. Place the spiral-sliced ham in a foil pan to prevent the juices from dripping onto the fire and drying out the meat.
- Also, since ham glazes are sugary, this will prevent the black, sticky mess that occurs when these sugars are burned.) Place the foil pan on the cool side of the grill and bake until the food is thoroughly heated.
- Use a meat thermometer once more to determine when the meat has reached the proper internal temperature (140 degrees).
Because the ham is spiral-sliced, it will likely take less time to prepare than a conventional ham and will practically serve itself. Ham on the grill is a fantastic way to celebrate Easter, Christmas, or any other occasion where your family enjoys this special treat, and because it’s been grilled, the extra smoky flavor gives the soup you’ll make with the leftovers an extra kick! Ready to try grilling ham? We are pleased to offer the finest smoked and glazed hams.
Avoid These Nine Common Easter Ham Mistakes Any holiday centered on a main dish (ahem, turkey) can be stressful. Easter is synonymous with ham. Unfortunately, preparing this cut of meat isn’t always simple, so we consulted Dawn Perry, senior food editor, for some advice.
- Whether you’re using a tried-and-true family recipe or one from our April issue, avoid these common errors when preparing Easter’s most popular dish.
- A Ham is a Ham is a Ham.
- Easter is not simply another Sunday meal.
- Call your butcher to reserve a high-quality bone-in smoked ham, rather than purchasing one from the supermarket.
If that does not work, there is still time to place an order; they even offer overnight shipping. #### 2. No Bone, No Problem Order a ham with some type of bone in it, whether it is bone-in or partially deboned. It will give you an idea of where to take the ham’s temperature to determine doneness (see below), and the leftover bone will elevate a soup or pot of beans.
- 3. Acquire precisely what you require False — buy more.
- Ham lasts for several days.
- Do not be afraid to purchase a large turkey and consume the leftovers for a week.
- Scrambles! Sandwiches! Ham steaks, oh my!) Plan to purchase at least 1 pound of meat per person in order to have ample leftovers.
- Your Ham Does Not Require a Bath Cook the ham with at least 1/2 cup of water, wine, or stock in the pan and cover it with foil to prevent it from drying out (until the glaze has been applied, at which point the foil is removed).
The Glaze Packet Is Your Best Friend Give your ham homemade affection! Make your own glaze instead of using the disgusting pre-made packet. Consider something sweet and something hot (even as simple as brown sugar and black pepper). Apply the glaze near the end of cooking for a classic sweet-and-salty flavor combination.
#### 6. Ready, Set, Glaze! Do not glaze your ham immediately. Apply it 15 to 30 minutes before removing it from the oven, and check on it periodically to ensure that it is not burning.7. Keep the Temperature Low and Slow Yes, you should heat your ham at a low, even temperature (say, 300°), but in order to achieve that irresistible crust, you must increase the heat.
If the glaze is not bubbling and caramelizing, increase the oven temperature to 450 degrees and monitor it until the shellac begins to harden.8. Rely on Your Recipe’s Timing Hams are typically already cooked (they are typically smoked, boiled, or baked), so cooking it past 145 degrees will cause it to dry out.
- Insert a thermometer near the ham’s bone to obtain an accurate reading.
- Remove the ham from the oven when it reaches 135 to 140 degrees; it will continue to cook during the resting period. #### 9.
- Dig Right In As with any other cut of meat, the ham requires some time to rest in order to become juicy.
- After removing the item from the oven, allow it to cool for approximately 20 minutes.
Then, dig in: Avoid These Nine Common Easter Ham Mistakes
Do you cover a ham when grilling it?
For indirect heat, preheat your charcoal grill to 300 degrees Fahrenheit. Place the baking sheet with the ham, flat side down, on the grill grates. Cover the grill and cook the ham for two hours with the lid closed.