When most people think of a holiday centerpiece or a Sunday dinner, the oven is usually the first thing that comes to mind. However, taking your ham to the backyard grill is a game-changer that introduces a smoky depth and a caramelized crust that a standard kitchen range simply cannot replicate. Grilling a ham is surprisingly straightforward, yet it yields results that feel gourmet. Whether you are working with a pre-cooked spiral ham or a fresh ham, the combination of fire, wood smoke, and a sticky sweet glaze creates a culinary experience that will have your guests asking for seconds.
Why You Should Move the Ham to the Grill
Grilling isn’t just for burgers and steaks. When you cook a ham on the grill, you are essentially using your grill as an outdoor convection oven. The air circulation helps render the fat more efficiently, while the addition of charcoal or wood chips imparts a layer of flavor that complements the natural saltiness of the pork.
Furthermore, grilling keeps the heat out of the kitchen. During large family gatherings, the oven is often occupied by side dishes like roasted vegetables or casseroles. By moving the main protein outside, you free up valuable kitchen real estate and reduce the stress of timing everything perfectly.
Selecting the Right Ham for the Grill
Before you fire up the burners, you need to choose the right cut. Most hams found in the grocery store are “city hams,” which means they are already cured and fully cooked.
Fully Cooked vs. Fresh Ham
Most home cooks prefer a fully cooked ham because the “grilling” process is actually a reheating and glazing process. This reduces the risk of serving undercooked meat. A fresh ham (unprocessed pork leg) is also an option, but it requires a much longer cooking time and careful internal temperature monitoring, similar to a pork butt or brisket.
Spiral Sliced vs. Whole Ham
Spiral sliced hams are incredibly convenient because they are pre-cut to the bone. This allows the glaze to seep deep into the meat. However, they can dry out faster on the grill if not handled properly. A whole, unsliced ham (bone-in or boneless) retains moisture better but requires a bit more effort when it comes time to serve.
Preparing Your Grill for Indirect Heat
The secret to a successful grilled ham is indirect heat. You are not searing a steak; you are gently warming a large, dense piece of meat.
If you are using a gas grill, turn on the outside burners and leave the middle burner off. If you are using charcoal, push the lit coals to the sides and leave a clear space in the center. Place a drip pan filled with an inch of water, apple juice, or cider directly under where the ham will sit. This creates a humid environment that prevents the ham from drying out and catches any sugary drips from the glaze, preventing flare-ups.
The Art of the Glaze
The glaze is where you can let your creativity shine. Since hams are naturally salty, you want a glaze that offers a balance of sweetness and acidity. A classic base usually involves brown sugar, honey, or maple syrup. To add complexity, consider adding:
- Acidity: Apple cider vinegar, Dijon mustard, or pineapple juice.
- Warmth: Cloves, cinnamon, or star anise.
- Kick: Bourbon, dark rum, or a pinch of cayenne pepper.
Wait to apply the glaze until the final 30 to 45 minutes of cooking. Because glazes are high in sugar, they can burn and turn bitter if exposed to high heat for the entire duration of the grill session.
Step-by-Step Instructions for Grilling a Ham
Follow these steps to ensure your ham remains juicy and flavorful from the first slice to the last.
-
Step 1: Temper the Meat
Remove the ham from the refrigerator about an hour before you plan to grill. Letting it sit at room temperature helps it cook more evenly. If the ham is spiral-sliced, keep the packaging on during this time to prevent it from drying out.
-
Step 2: Preheat and Prep
Preheat your grill to a steady 325°F. While the grill warms up, prepare the ham. If you are using a whole ham that isn’t sliced, use a sharp knife to score the fat in a diamond pattern. This looks beautiful and gives the glaze places to cling to.
-
Step 3: The Initial Cook
Place the ham on the grill grate over the indirect heat zone (above the drip pan). If it is a half ham, place it flat-side down. Close the lid and let it roast. As a general rule, a fully cooked ham needs about 10 to 15 minutes per pound to reach the desired internal temperature.
-
Step 4: Adding Smoke (Optional)
If you are using a gas grill, you can add a foil pouch of soaked applewood or cherrywood chips over one of the active burners. For charcoal users, simply toss a few chunks of hardwood onto the coals. Fruitwoods pair exceptionally well with the sweetness of the pork.
-
Step 5: Glazing the Ham
Once the internal temperature of the ham reaches 120°F, it is time to glaze. Open the grill and generously brush your prepared glaze over the entire surface, making sure to get into the scored cuts or between the spiral slices. Repeat this process every 15 minutes until the internal temperature reaches 140°F.
-
Step 6: The Rest
Once the ham hits 140°F, remove it from the grill and place it on a carving board or platter. Tent it loosely with aluminum foil and let it rest for at least 15 to 20 minutes. Resting allows the juices to redistribute, ensuring every bite is moist.
Maintaining Moisture During the Process
The biggest challenge when grilling a ham is the risk of it becoming “ham jerky.” To combat this, you can wrap the ham in heavy-duty aluminum foil for the first two-thirds of the cooking process. This essentially steams the ham in its own juices. You then unwrap it for the final stage to apply the glaze and allow the exterior to develop that desirable bark and color.
Serving Suggestions
A grilled ham is a versatile centerpiece. It pairs beautifully with grilled asparagus, smoked mac and cheese, or a crisp coleslaw. If you have leftovers, they are perfect for breakfast hashes, split pea soup, or the ultimate grilled ham and cheese sandwich with a touch of the leftover glaze used as a condiment.
Frequently Asked Questions
What is the best temperature to grill a ham?
The ideal grill temperature for a ham is between 300°F and 325°F. This medium-low heat allows the ham to warm through to the bone without burning the exterior. Cooking at a higher temperature risks drying out the meat before the center is hot.
How long does it take to grill a pre-cooked ham?
For a fully cooked city ham, you should plan for 10 to 15 minutes per pound. For example, an 8-pound ham will take approximately 1.5 to 2 hours. Always use a meat thermometer to ensure the internal temperature reaches 140°F.
Do I need to soak the ham before grilling?
If you are using a standard city ham, there is no need to soak it. However, if you are using a “country ham,” which is dry-cured and extremely salty, you may need to soak it in water for 12 to 24 hours before cooking to leach out the excess salt.
Can I grill a ham on a pellet grill?
Yes, a pellet grill is actually one of the best tools for this task because it functions like a wood-fired oven. Set your pellet grill to 325°F and use a mild wood like apple or maple. You won’t need a drip pan for moisture as much in a pellet grill, but it can still help with cleanup.
Should I wrap my ham in foil on the grill?
Wrapping the ham in foil is recommended if you are concerned about the meat drying out, especially with spiral-sliced hams. You can cook it wrapped for the first hour to retain moisture, then unwrap it for the final 30 minutes to apply the glaze and develop a crust.