How to Cook Ham on the Grill

Grilling a juicy, flavorful ham may sound tricky but this guide makes it easy. Learn insider tips on picking the best ham, proper prep, glaze making, temperature control, basting techniques, rest times, and foolproof slicing.

Choosing the Right Ham

Selecting the perfect ham is essential for grilling up tender, flavorful results. The right variety, bone-in or boneless, and pre-cooked or fresh can determine how your ham turns out. Understanding key differences allows you to pick the best ham for your cookout.

Understanding Ham Varieties

Hams range vastly in size, flavor and preparation style. City hams are brined in a wet cure solution for up to 3 months, offering robust salty flavor. Country hams undergo dry curing and aging for at least 6 months – some even 2 years! This imparts a deep, concentrated pork taste. Spiral cut hams have the meat sliced vertically in a spiral pattern. This exposes more surface area, allowing smoke, spices, and grill heat to better penetrate the meat for efficient, even cooking.

Consider the distinct flavor profile and curing process when deciding which ham variety to grill. City hams pair well with sweet glazes and fruits. Aged country hams have an intense flavor on their own. Spiral hams need little enhancement and work well for a crowd. Choose wisely to match your guest’s preferences.

Bone-In vs. Boneless

The bone in a ham aids moisture retention and infuses flavorsome collagen, gelatin and marrow into the meat as it cooks. However, bone-in hams can take 30-40% longer to grill than boneless since heat penetrates more slowly into thicker cuts.

Boneless hams offer quicker, more even cooking through the narrower cut of meat. Yet with less natural fat and connective tissue, moisture evaporates faster, making it easier to dry out if overcooked. Boneless hams require more attention to prevent this.

Pre-Cooked or Fresh

Pre-cooked, cured hams have been fully smoked and cooked during processing. Since they are ready-to-eat, they only require gentle reheating throughout, which makes low, indirect grilling ideal. Their curing also allows them to be served cold.

Fresh hams are raw pork leg that needs thorough cooking to at least 145°F internally. Their uncured state actually makes them more adept at absorbing spice rubs and smoke flavor. But, fresh hams demand careful slow cooking to become tender.

Ideally, allow 15-20 minutes per pound for fresh hams, whereas pre-cooked need only 10-15 minutes total grill time. Adjusting technique based on the curing method results in ideal texture and safety every time.

Preparing the Ham

Proper prep is the key to grilling exceptionally moist, flavorful ham. Simple yet important techniques like scoring, adding rubs, wrapping and resting may take a bit more time upfront, but deliver a big payoff in the final product. Follow these steps to take your ham to the next level.

Scoring and Adding Flavor

Scoring involves using a sharp knife to make shallow, slanted cuts across the ham’s entire surface, spaced about 1 inch apart. Cut at a 45 degree angle, about 1/8 inch deep through the outer layer of fat and into the meat. This process serves several leaf purposes:

• Creates grooves for seasonings to adhere and flavors to penetrate deeper
• Allows surface area for caramelization and crispy edges
• Makes channels for fat to drain instead of burning and flaring up

Customize the flavors by filling the scores with your favorite rubs or marinades. Sweet and savory combinations work excellently with ham. Try brown sugar, maple syrup or honey with spices like garlic, mustard, cloves or cinnamon. Get creative with ingredients like bourbon, coffee or citrus too.

Apply the flavorings by hand, firmly pressing into the scored grooves to maximize adhesion. Layer additional seasonings across the surface for amplified flavor in every bite.

Wrapping with Foil

After scoring and seasoning, tightly wrap the ham completely in foil, sealing it fully closed without any openings. Wrapping serves multiple functions:

• Prevents seasonings falling off during grilling
• Locks in moisture so the ham stays succulent
• Distributes heat gently and evenly around ham

Allow foil to drape loosely around the ham, creating a tent shape while still sealed at the bottom. This air gap lets heat circulate rather than creating a steaming effect.

Use heavy duty foil and double wrap if necessary for good insulation. Sturdy foil prevents flavor or moisture loss while keeping the delicate ham intact.

Resting Before Grilling

After prep, let the ham rest at room temperature for 30 minutes up to 1 full hour before grilling. This resting period enables tremendous benefits:

• Allows seasonings and marinades to fully absorb and penetrate
• Lets flavors distribute evenly throughout the meat
• Stabilizes the temperature so ham cooks evenly

Rushing straight onto high grill heat can cause moisture and flavor loss. Resting prevents overcooking the exterior before the inside finishes. This simple step pays off in ideal texture and amplification of all your hard prep work.

Creating the Glaze

A well-crafted glaze can take your grilled ham from ordinary to extraordinary. Selecting complementary ingredients, balancing sweet and savory flavors, and proper application technique allows the glaze to enhance the ham’s natural essence instead of overpowering it.

Selecting Ingredients

When choosing ingredients for ham glaze, opt for quality to maximize flavor. Dried fruits like cherries, pineapple or apricots add sweetness when rehydrated in juice or liquor. Grains and mustards impart tangy accents, while spices like cloves, cinnamon and ginger provide warmth.

The possibilities are endless, but aim for ingredients that highlight the pork rather than hide it. A sweet glaze can caramelize nicely during grilling.

Grilling the Ham

Grilling is the most crucial step for achieving the ideal balance of crispy exterior and tender, juicy interior in your ham. Precise temperature control, frequent monitoring, strategic rotations and consistent basting result in perfect doneness with a caramelized, glazed outer layer surrounding moist, flavorful meat.

Managing Grill Temperature

The key to expertly grilled ham is maintaining consistent indirect heat around 250°F, then quickly searing over high direct heat.

For charcoal grills, arrange coals steeply sloped to create distinct heat zones. Pile 60% of lit coals to one side, leaving the other side with no coals underneath. Place ham over the empty side, receiving ambient heat instead of direct fire. This allows gentle, even cooking to fully bake through the center without drying out the exterior.

For gas grills, turn one burner to low (around 250°F) while keeping the other(s) off. Position the ham above the lit burner for controlled indirect cooking.

Use the grill’s lid during indirect cooking to circulate heat and smoke around the ham for maximum infusion of flavor and moisture into the meat. Open vents help control airflow and prevent fire flaring.

After indirect cooking, quickly sear both sides over direct high heat (500+°F) for just 1-2 minutes each. This firms up the sticky glaze and adds gorgeous grill marks without overcooking the interior.

Monitoring and Flipping

When grilling ham, diligence is required to prevent under or overcooking. Consistently check internal temperature and visual signs of doneness. Strategically manage hot spots and flare-ups. Use proper tools and technique to flip intact ham cuts for even outcomes.

Checking for Doneness

Repeatedly check the ham’s internal temp in the thickest area using an instant-read thermometer, being careful not to hit bone. Fresh ham needs to reach 140-160°F for safe doneness; cured ham 130-140°F since already cooked. This ensures ham is fully heated through without drying out from overcooking.

Visually inspect as well. Ham should take on dark, sticky glaze and nice crispy bits without blackening. If flare-ups occur or ham seems to cook too quickly, adjust heat lower.

Managing Hot Spots and Flare-Ups

Be attentive to any grill hot spots causing uneven cooking. Rotate ham frequently and scrape or rearrange coals/burners if needed. Prevent flare-ups from excess fat and glaze drippings by carefully trimming ham beforehand.

Have a spray bottle on hand to tame flames if needed. Quickly mist water over fire then carefully reposition ham away from direct heat until flames die down. Consider foil tenting edges if they seem to char more.

Flipping Techniques

For even outcomes edge to edge, flip ham over every 20-30 minutes using proper tools. Long sturdy spatulas offer better leverage, while grill tongs provide control when maneuvering large cuts.

Carefully support ham’s weight when flipping by wedging spatula evenly underneath rather than stabbing one area. Use slow, steady motion to prevent tearing chunks. If ham starts to fall apart, suspend cooking, re-foil and return to indirect heat.

Applying the Glaze

A thoughtfully crafted glaze takes grilled ham to new heights of flavor. But flawless execution applying that glaze is key. Properly timed application stages allow deep flavor penetration without burning. Using even brushstroke techniques and closely monitoring caramelization gives an incredible candy-like crust surrounding tender, glistening ham.

Timing the Glaze Application

Wait until later in the cooking process before glazing. The ham must heat to at least 100-120°F before sugars and flavors adequately adhere. Rushing glaze on too soon will cause it to drip off rather than cling to the ham.

Begin gently brushing on thin layers of glaze during the last 30-60 minutes over indirect heat. This allows time for the sugars to properly melt, bake in and caramelize without risk of burning over higher heat too early.

Just before removing ham, quickly sear both sides over direct high heat to finalize glazing. The momentary high temp firms up the candied exterior for perfect texture contrast against moist interior meat.

Techniques for Even Glazing

Use a silicone basting brush or spoon to smooth glaze evenly over the ham’s entire surface area. Apply gingerly in thin layers to prevent drips or uneven pooling in certain spots. Slowly stroke the glaze over ham instead of dumping directly from the bowl.

Rotate and flip the ham to reach all areas. Reapply glaze every 10-15 minutes for multiple coats, becoming tackier and thicker with each repetition. Stacking thin layers creates a lavish, balanced flavor.

Final Steps and Resting

The final touches after grilling transform your ham masterpiece from great to spectacular. Allowing proper rest time enables deeply concentrated flavors. Finding the ideal slicing angle and knives gives a professional-quality presentation.

Determining When to Remove from Grill

Check internal temperature using an instant-read thermometer to assess doneness. Fresh ham reaches 145°F; cured ham 135°F. Glaze should appear dark caramel color; ham skins crisp with nice charing – without burnt blackening.

Total cook times vary from 15-40 minutes per pound depending on size, bone-in or out, and pre-cooked status. Start checking temp and visual signs about 15 minutes before anticipated finish time.

Resist the urge to cut in too early! Tip: Set a timer to prevent overcooking.

Resting the Ham

As with many roast meats, resting is imperative for ham to finish properly. Allow 20-30 minutes for juices to reabsorb and flavors to develop. Wrap in foil or cover with a loose aluminum tent to maintain warmth without overcooking further.

This redistribution of liquids firms up the texture while keeping it lusciously succulent, rather than dry. The ham’s temperature will continue gently increasing 5-10 degrees to fully finalize the cook.

Slicing Techniques

Use a sharp carving knife for clean slicing. Place the ham flat side down for stability. Identify the muscle grain direction, then thinly slice perpendicular against the grain for tenderness. This yields flaky, fork-tender shreds with great bite.

Take your time and use smooth strokes as ham texture varies from thick bones to thin edges. For bone-in, slide the knife under meat seamlessly freeing slices off the frame. Present beauty shots by fanning out slices on a serving platter!

Grilled Ham with Brown Sugar Mustard and Honey Bourbon Glaze

Prep Time: 10 mins
Cook Time: 3 hrs
Additional Time: 30 mins
Total Time: 3 hrs 40 mins
Servings: 12-16

Ingredients:

• 1 (9 to 12 pounds) fully-cooked, bone-in ham (smoked “ham” or “ham with natural juices” if possible)
• 1 cup brown sugar
• ¼ cup yellow mustard
• ½ cup honey
• ½ cup bourbon
• 2 tablespoons Dijon mustard

Instructions:

• Prepare the Ham and Grill:
  • Remove the ham from its wrapper an hour before cooking and pat it dry with paper towels.
  • Score the rind of the ham in a 1-inch diamond pattern, cutting about ¼ inch deep.
  • Preheat the grill to 350°F (175°C) for direct grilling and 300°F for indirect grilling. For indirect grilling, heat the sides of the grill with no heat in the middle.
• Prepare the Glazes:
  • In a bowl, mix 1 cup brown sugar and ¼ cup yellow mustard until a paste forms for the brown sugar mustard glaze.
  • For the honey bourbon glaze, simmer ½ cup honey, ½ cup bourbon, and 2 tablespoons Dijon mustard in a small saucepan over medium heat, whisking until the honey melts and the ingredients are well combined, about 5 minutes.
• Grill the Ham:
  • Place the ham onto a large piece of heavy-duty aluminum foil. Spread the brown sugar mustard paste over the entire ham.
  • Wrap the foil securely around the ham, sealing all edges together. Place the wrapped ham into a disposable grill pan.
  • Set the grill pan with the ham in the center of the grill for indirect grilling. Close the lid and grill the ham until it reaches 135°F in its thickest part, about 3 hours for a 10-pound ham (approximately 18 minutes per pound, but thickness matters more than weight).
  • During the last half hour of cooking, brush the ham with the honey bourbon glaze every ten minutes.
• Rest and Serve:
  • Once the ham reaches an internal temperature of at least 145°F (63°C), remove it from the grill and let it rest for 30 minutes before slicing.
  • Carefully lift the pan out of the grill and onto a carving board or cookie sheet.
  • Transfer the ham from the foil pan to the cutting board, carve, and serve.

Enjoy your perfectly grilled ham, featuring a harmonious blend of sweet and tangy flavors from the brown sugar mustard and honey bourbon glaze!