Cooking a ham on a charcoal grill infuses it with a delicious smoky flavor. With some simple preparation and the right grilling techniques, you can make a juicy, flavorful grilled ham that will be the star of your next barbecue.
Choosing and Preparing the Ham
When selecting a ham to grill, opt for a fully cooked, cured ham. Fresh ham requires a different cooking process. A butt portion, shank portion, or bone-in spiral cut ham all work very well.
Before grilling, score the ham by making diagonal cuts in a crosshatch pattern about 1/4-inch deep This allows the smoke and any glazes or seasonings to better penetrate the meat.
Some classic ham seasoning options include:
- Whole cloves
- Brown sugar
- Herbs like rosemary or thyme
- Spices like mustard or cinnamon
- Fruit like pineapple rings or cherries
The brown sugar helps form a delicious caramelized crust when grilled. The fruit adds sweetness and moisture. Herbs and spices complement the smoky flavor
Setting Up the Charcoal Grill
Arranging the coals properly is key to grilling a ham The best setup is a two-zone fire with the coals on either side and a drip pan in the middle.
Place about 4 pounds of charcoal in two even piles on opposite sides of the grill. Light the coals and let them burn until covered with gray ash, about 20-30 minutes. Spread the coals out into two even strips of high heat on either side.
Put a disposable foil pan in the center to catch any fat drippings. Add 2 cups of water to the pan to help regulate heat and prevent flare-ups.
Placing the Ham on the Grill
Once the charcoal is ready, place your seasoned ham over the drip pan in the center of the grill grate. Close the lid to allow the ham to cook indirectly over the hot coals on the sides.
Keep the temperature between 250-300°F by adjusting the top and bottom vents. The ham should cook for about 15-20 minutes per pound, until the internal temperature reaches 140°F.
Use a digital meat thermometer to check the temperature every 30 minutes or so, being careful not to lose too much heat when lifting the lid. Add more charcoal as needed to maintain the heat.
Basting and Glazing the Ham
For added flavor and moisture, brush the ham with a sweet glaze during the last 30-60 minutes of grilling time. Whisk together 1/2 cup brown sugar, 1/4 cup honey, and 2 tablespoons yellow mustard for a simple glaze.
Apply the glaze two or three times during cooking, until the ham reaches an internal temperature of 140°F. Let the ham rest for 10-15 minutes before slicing to allow the juices to reabsorb.
Choosing the Right Charcoal
The best charcoal for grilling ham provides a steady, even heat for the long cooking time. Lump charcoal can burn unevenly, so opt for good quality briquettes.
Kingsford® Original Charcoal lights easily and burns consistently at a measured heat output. The briquettes form a lovely sear on the ham exterior while cooking it through gently and evenly.
For extra smoky flavor, go for Kingsford® Charcoal with Hickory Wood. The hickory-infused briquettes impart a sweet, smoky taste perfect for ham.
Grilling Tips for Juicy, Flavorful Ham
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Cook over indirect heat and avoid direct flame touching the ham to prevent burning.
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Use a meat thermometer for best results. Remove the ham when it reaches 140°F.
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Let the ham rest before slicing to retain moisture.
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Add smoking wood chunks to the charcoal for more smoke flavor.
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Use a mop or brush to glaze the ham during the last 30-60 minutes only.
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Carve across the grain for tender slices.
Serving Your Grilled Ham
A grilled ham makes a stunning centerpiece to serve for gatherings and holidays. Pair it with traditional side dishes like scalloped potatoes, deviled eggs, baked beans, or cornbread.
Leftover ham is also delicious in omelets, sandwiches, soups, and casseroles. Store sliced grilled ham for 3-4 days refrigerated.
With the right charcoal, some seasoning, and indirect heat, you can enjoy juicy, smoky grilled ham right in your backyard. Gather family and friends around the grill for a mouthwatering barbecue meal.
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I forget about another popular holiday meal—grilled ham—when I’m busy with turkey and roasts. Does anyone else do this? This tends to strike right after I’ve grilled a ham. I often wonder why I don’t make these more often. They’re great, and they’re really easy to make when there are a lot of people at a family gathering.
Ham comes from the rear legs of a pig and has been preserved by curing. Unless you are feeling really adventurous, the ham you purchase will already be cooked.
However, there are several different types of ham to buy: boneless, bone-in butt, bone-in shank, or spiral cut. Cross boneless off the list for obvious reasons. Pass on the spiral cut, too. Why pay someone else to carve the ham and worse, set the stage for overcooking. This leaves bone-in from the butt or shank. While both are good, the butt end is more tender. The butt end it is.
Since the ham is already cooked, the grilling process is essentially a giant reheat. With a bone-in ham, it’s a process about impossible to mess up. Your holiday dinner is guaranteed to be a success.
If you want to show off how great the bone-in butt cut is, this recipe from Jamie Purviance is it. The magic is not just the sweet, tangy glaze, but the spicy herb fresh dip. It’s why I need to grill ham a lot more often.
Pineapple-Glazed Ham with Horseradish Sour Cream
- 1 fully cooked, bone-in smoked ham, preferably from the butt end (8 to 10 pounds), with the tough skin taken off.
- 2 tablespoons unsalted butter
- ½ cup fresh pineapple juice
- 2 tablespoons white wine vinegar
- 2 tablespoons packed light brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon Chinese five spice
- ¼ teaspoon freshly ground black pepper
- 1 cup sour cream
- ¼ cup prepared horseradish
- 3 tablespoons finely chopped fresh chives
- 2 tablespoons Dijon mustard
- 24 Hawaiian (sweet) dinner rolls (optional)
- 01: Let the ham sit out for 30 to 60 minutes at room temperature before grilling it.
- 02 Get the grill ready for cooking indirectly over medium-low heat (about 325°F).
- 03: Melt the butter in a medium saucepan over medium-high heat. Cook for 2 to 4 minutes, or until it starts to brown. Immediately add the remaining glaze ingredients. Turn down the heat to a simmer and cook for 5 to 10 minutes, stirring every now and then. Remove the pan from the heat and set aside.
- 04 Make deep cuts in the ham all over, but not on the cut side. Make the cuts about ½ inch deep. Put the ham in a large disposable foil pan with the cut side down. Pour the glaze around the ham and into the pan. Wrap the ham tightly in aluminum foil and crimp the edges of the foil around the pan’s edge. Cover the pot and cook the ham over medium-low heat for one and a half hours. Meanwhile, make the sauce.
- 05 In a small nonreactive bowl whisk the sauce ingredients. Cover and refrigerate until ready to serve. (The sauce can be made up to one day ahead of time and kept covered in the fridge until it’s time to serve.) ) .
- 06 After 1½ hours of cooking, take the ham off the foil (but don’t throw away the foil; save it for later) and quickly pour some of the glaze over the meat. Close the lid and keep cooking the ham for another one to one and a half hours, or until an instant-read thermometer inserted into the thickest part of the ham (but not touching the bone) reads 120ºF. During this time, spoon the glaze over the ham about every twenty minutes. If the glaze gets too dark, loosely cover the ham with the aluminum foil you saved for the rest of the cooking time. Carefully move the ham from the pan to a baking sheet. Tent the ham loosely with foil. Let rest for 15 to 30 minutes.
- 07 Cut the ham into thin slices. If desired, drizzle some of the glaze over the slices. Serve the ham warm with the sauce on the side. You can also put a lot of ham on Hawaiian dinner rolls and spread some sauce on one or both sides of the rolls.
Smoked Pre-Cooked Ham On The Weber Kettle
FAQ
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