Grilled Ham

Make your holiday meal extra special with this Grilled Ham recipe! A spiral ham coated in a sweet honey glaze is slow-cooked on the grill, locking in smoky flavor while staying juicy and tender.

Prep Time15

Cook Time3 30

Resting Time15

Total Time4

Course: Main Course

Cuisine: American

Keyword: Grilled Ham

Servings:

Calories: 1094kcal

Author: Julie Evink

Ingredients

1 smoked spiral ham 8-10 pounds

Honey Glaze

2 ¼ cups Ginger Ale
1 cup Brown sugar packed
3 Tablespoons honey
4 ½ teaspoons Apple cider vinegar
2 Garlic cloves minced
1 ½ teaspoons Dijon mustard

Instructions

Preheat the grill to a medium low heat about 250 degrees Fahrenheit using indirect heat, just turn the outside burners on and leave middle burners off.
In a small saucepan, combine the Ginger Ale, brown sugar, mustard, honey and apple cider vinegar. Bring to a boil. Cook until the glaze is reduced by half, about 15 minutes. Stir in minced garlic and Dijon mustard; cook 5 minutes longer. Remove from heat.
Remove all of the netting and wrapping from the ham and lay the ham in a large foil pan. Pull the slices apart one by one and drizzle honey glaze down in between the pieces. You will want to hold the front so the slices do not fall all the way over and tear. After that, brush the top of the ham with glaze.
Place the foil pan with the ham into the prepared grill and grill for about 3 hours, basting the ham with the juices in the pan every 30 minutes.
After 3 hours remove from the grill, tent with foil and let rest for 15 minutes before eating.

Notes

Fridge: Store cooled ham in an airtight container in the refrigerator 3-5 days. Slice it before storing it so that it is easy to use if you are short on time making something to eat.

Freezer: You can freeze cooked ham if you don't think you will eat it all within four days. Slice it ahead of freezing so you can pull out what you need at your convenience. Thaw overnight in the fridge.

In order to keep the ham moist, reheat in the microwave, oven or on the stovetop with some water so the ham retains moisture. Low and slow is better than high heat, as well.

Nutrition