Barbecue is often associated with brisket, ribs, and pulled pork, but one of the most underrated stars of the smoker or grill is the ham. While many people settle for a standard oven-baked ham during the holidays, taking that ham to the backyard grill transforms it into a smoky, glazed masterpiece that far surpasses anything made indoors. Whether you are working with a fresh ham or a pre-cooked city ham, the process of barbecuing adds depth, texture, and a flavor profile that balances salt, fat, and sugar perfectly.
Understanding Your Cut of Meat
Before you light the charcoal, you need to understand what kind of ham you are working with. Most hams found in grocery stores are “city hams,” which means they have been cured in a brine and are usually pre-cooked or smoked. When you barbecue a city ham, you are essentially “double-smoking” it to enhance the flavor and apply a thick, tacky glaze.
A “fresh ham” is an uncured, raw hind leg of a hog. Barbecuing a fresh ham is more akin to cooking a pork butt; it requires a longer cook time and a savory rub. For the purposes of this guide, we will focus on the most popular method: barbecuing a cured, spiral-sliced or whole city ham to achieve that classic smoky, sweet result.
Preparing the Ham for the Grill
Preparation is minimal but crucial. If your ham is spiral-sliced, it is prone to drying out because the meat is already cut to the bone. To prevent this, you should keep the ham intact as much as possible during the initial phase of the cook.
If you have a whole, unsliced ham, you should score the skin. Use a sharp knife to create a diamond pattern across the fat cap, cutting about a quarter-inch deep. This allows the rendered fat to escape, the smoke to penetrate the meat, and the glaze to settle into the crevices.
Bring the ham out of the refrigerator about 45 to 60 minutes before cooking. Letting it sit at room temperature ensures a more even cook and prevents the center from remaining cold while the outside overcooks.
Setting Up Your Barbecue Station
Temperature control is the secret to a successful barbecue. You want to maintain a consistent environment of 250°F to 300°F. If you are using a charcoal grill, set it up for indirect heat by placing the coals on one side and a drip pan filled with water or apple juice on the other. For a pellet grill or smoker, simply set the dial to your desired temperature.
Fruitwoods are the best choice for ham. Since the meat is already cured, you don’t want an overpowering smoke like mesquite. Stick to apple, cherry, or peach wood. These provide a subtle sweetness that complements the pork without masking its natural flavor.
The Cooking Process
Place the ham on the grill grate, fat side up or flat side down depending on the cut, away from the direct heat source. Close the lid and let the smoke do its work.
During the first two hours, your goal is to raise the internal temperature of the ham while infusing it with wood smoke. If you are using a pre-cooked ham, you aren’t “cooking” it to a safe temperature for consumption as much as you are heating it through to a delicious serving temperature. Aim for an internal temperature of 140°F for a pre-cooked ham, or 160°F for a partially cooked ham.
About every 45 minutes, spritz the ham with a mixture of apple juice and apple cider vinegar. This keeps the surface moist and helps the smoke particles “stick” to the meat, creating a beautiful mahogany color.
Crafting the Perfect BBQ Glaze
The glaze is where you can truly express your culinary style. A classic barbecue ham glaze usually involves a sugar base, an acid, and a kick of spice.
A popular combination includes brown sugar, Dijon mustard, maple syrup, and a splash of bourbon or pineapple juice. You can also add warm spices like cloves, cinnamon, or even a pinch of cayenne pepper for heat.
Do not apply the glaze too early. Because of the high sugar content, a glaze will burn if exposed to heat for too long. Wait until the ham reaches an internal temperature of about 130°F. Brush a thick layer over the entire surface, ensuring it gets into the diamond scores or between the spiral slices. Increase the grill heat slightly to 325°F for the final 20 to 30 minutes to allow the glaze to caramelize and become tacky.
Resting and Slicing
Once the ham reaches its target internal temperature, remove it from the grill. This is the hardest part: you must let it rest. Tent the ham loosely with aluminum foil and let it sit for at least 15 to 20 minutes. Resting allows the juices to redistribute throughout the meat. If you cut into it immediately, all that moisture will run out onto the cutting board, leaving you with dry pork.
When slicing, follow the natural muscle lines. If it is a spiral ham, the work is mostly done for you, but you may need to cut around the center bone to release the slices. Serve warm, perhaps with a side of the remaining glaze served as a dipping sauce.
Tips for Success
- Keep an eye on the water pan. If it runs dry, the grill temperature may spike and the environment will become too dry.
- Use a reliable meat thermometer. Every grill and every ham is different. Don’t rely on time alone; rely on the internal temperature to tell you when it’s finished.
- Balance your flavors. If your rub is very salty, ensure your glaze has plenty of sweetness to provide a counterpoint. Ham is naturally salty, so go easy on the extra salt in your seasoning.
FAQs
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What is the best wood for smoking a ham?
Fruitwoods are generally considered the best for ham. Apple, cherry, and peach wood provide a mild, sweet smoke flavor that enhances the pork without being too aggressive. Avoid heavy woods like mesquite or hickory unless you prefer a very pungent, earthy smoke profile.
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How long does it take to barbecue a ham?
For a pre-cooked city ham, you should plan for approximately 15 to 20 minutes per pound when cooking at 250°F. A 10-pound ham will typically take between 2.5 and 3.5 hours to reach the ideal serving temperature of 140°F.
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Do I need to wrap the ham in foil while barbecuing?
Wrapping in foil, often called the “Texas Crutch,” is not strictly necessary for ham but can be helpful if the meat is browning too quickly. If you notice the edges becoming too dark before the center is warm, wrap it in foil with a little bit of liquid to steam it through the final stretch.
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Can I barbecue a frozen ham?
It is highly recommended to fully thaw your ham in the refrigerator before putting it on the barbecue. Cooking a frozen ham will lead to uneven results, where the outside becomes overcooked and dry while the inside remains cold or undercooked.
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What is the difference between a city ham and a country ham on the grill?
City hams are wet-cured and should be barbecued to heat them through and add flavor. Country hams are dry-cured and extremely salty; they usually require soaking in water for 24 hours before cooking. Country hams are more intense and are typically sliced paper-thin rather than served in thick barbecue slabs.