Most people associate ham with a slow afternoon in a kitchen oven, but taking this classic protein to the backyard is a game-changer. Grilling a ham on a gas grill adds a layer of caramelized depth and a subtle hint of char that an indoor oven simply cannot replicate. Whether you are hosting a holiday feast or just want to elevate your Sunday dinner, mastering the gas grill technique is easier than you might think.
Choosing the Right Ham for the Grill
Before you even ignite the burners, you need to select the right cut of meat. Most hams sold in grocery stores are “city hams,” which means they are already cured and fully cooked. This is actually a major advantage for outdoor cooking because your primary goal is to reheat the meat and apply a flavorful glaze rather than cooking it from raw.
Bone-In vs. Boneless
A bone-in ham is generally the preferred choice for grilling. The bone helps conduct heat more evenly throughout the interior and adds a significant amount of flavor and moisture. If you are looking for ease of carving, a spiral-cut ham is convenient, but be careful—the pre-cut slices can dry out faster on the grill if not handled properly. A boneless ham is easier to handle and slice, but it often lacks the structural integrity and deep pork flavor of its bone-in counterpart.
Shank End vs. Butt End
If you go with a half-ham, you will choose between the shank end and the butt end. The shank end has that classic “ham” shape and is easier to carve around the single straight bone. The butt end is leaner and offers more meat, but it contains the hip bone, which can make carving a bit of a puzzle.
Preparing Your Ham for the Heat
Preparation is the difference between a dry, salty roast and a juicy, flavorful centerpiece. Since the grill uses dry heat, you want to ensure the ham stays hydrated.
Scoring the Surface
Use a sharp knife to score the fat cap of the ham in a diamond pattern. Cut about a quarter-inch deep. This serves two purposes: it allows the renders of fat to escape and baste the meat, and it creates “channels” for your glaze to seep deep into the surface.
Room Temperature Tempering
Pull your ham out of the refrigerator about 30 to 60 minutes before you plan to grill. Letting the internal temperature rise slightly ensures that the center heats up without the exterior becoming overly dark or tough.
Seasoning Secrets
Since ham is naturally salty, you don’t need much extra salt. Instead, focus on aromatics. Rubbing the surface with a bit of mustard acts as a “glue” for dry rubs consisting of brown sugar, black pepper, garlic powder, and perhaps a pinch of ground cloves or cinnamon for that traditional holiday profile.
Setting Up Your Gas Grill for Indirect Cooking
The biggest mistake people make when learning how to grill a ham on a gas grill is placing the meat directly over the flames. This will result in a burnt exterior and a cold center. You must use the indirect heat method.
The Two-Zone Setup
For a gas grill, turn on the outer burners to medium or medium-high and leave the center burner off. If you have a two-burner grill, turn one side on and leave the other off. Aim for an ambient grill temperature of 300°F to 325°F. This lower, slower heat mimics an oven but provides the convection air movement that creates a superior crust.
Using a Drip Pan
Place a disposable aluminum pan on the unlit portion of the grill. Fill it with an inch of water, apple juice, or even a splash of cider vinegar. Place the ham on a roasting rack inside or above this pan. This adds moisture to the grill environment and catches any sugary glaze drips, preventing flare-ups and keeping your grill clean.
The Grilling Process Step-by-Step
Once your grill is stabilized at 325°F, it is time to start the cook.
Positioning the Meat
Place the ham on the cool side of the grill, fat-side up. This allows the melting fat to naturally baste the meat as it cooks. Close the lid and resist the urge to peek. Every time you open the lid, you lose the heat needed to penetrate to the bone.
Monitoring Internal Temperature
Since the ham is already cooked, you are looking for an internal temperature of 140°F. For a standard 8 to 10-pound ham, this usually takes about 10 to 15 minutes per pound. Use a digital meat thermometer inserted into the thickest part of the ham, ensuring it doesn’t touch the bone, which can give a false high reading.
The Magic of Glazing
Glazing is the final and most important step. Because glazes are high in sugar, they will burn if applied too early. Wait until the ham reaches an internal temperature of 130°F—usually the last 20 to 30 minutes of cooking.
Generously brush your glaze over the scored surface. You can use a mixture of honey, brown sugar, dijon mustard, and pineapple juice. Close the lid and let the glaze set and caramelize. You may want to apply a second coat 10 minutes later for a thick, lacquered finish.
Tips for the Perfect Crust
If you want a truly spectacular crust, increase the heat slightly during the last 10 minutes of the glazing process. Turn your active burners up to reach a grill temperature of 375°F. Watch it closely; the sugar will transition from caramelized to burnt very quickly. Look for bubbling edges and a deep mahogany color.
Resting the Ham
Once the ham hits 140°F, remove it from the grill immediately. Transfer it to a cutting board and tent it loosely with aluminum foil. This is a non-negotiable step. Resting for at least 15 to 20 minutes allows the juices to redistribute. If you cut into it immediately, the moisture will pour out, leaving you with dry meat.
FAQs
-
How long does it take to grill a ham on a gas grill?
On average, you should plan for 10 to 15 minutes per pound when grilling at 325°F. A 10-pound ham will typically take between 2 and 2.5 hours. Always rely on an internal thermometer rather than the clock, as grill efficiency can vary based on outside weather and wind.
-
Should I wrap the ham in foil while grilling?
Wrapping the ham in foil can help prevent it from drying out, especially if you are using a spiral-cut ham. However, if you keep the grill lid closed and use a water pan for moisture, you can leave it unwrapped to achieve a better bark and texture. Many experts recommend wrapping for the first hour and then uncovering for the final hour to apply the glaze.
-
Can I add smoke flavor on a gas grill?
Yes! You can use a smoker box filled with wood chips (apple, cherry, or hickory work best with pork) or simply wrap wood chips in a heavy-duty foil pouch with holes poked in the top. Place the pouch directly over the lit burner. The smoke will circulate around the ham during the indirect cooking process, giving it an authentic barbecue flavor.
-
What is the best temperature for the gas grill?
You want to maintain a steady temperature between 300°F and 325°F. Cooking at a higher temperature risks burning the outside before the heat reaches the bone, while a lower temperature takes too long and may result in a rubbery texture.
-
How do I prevent a spiral-cut ham from drying out?
Spiral-cut hams are prone to drying because the meat is already sliced. To keep it juicy, place the ham cut-side down in the roasting pan and add a liquid (like pineapple juice or ginger ale) to the bottom of the pan. Cover the ham tightly with foil for the majority of the cook time, only removing it at the very end to apply the glaze and crisp up the exterior.