How To Cook a Ham on the Grill: A Smoked Masterpiece
Grilling a ham is a fantastic way to add a smoky flavor and crispy glaze that elevates it beyond the traditional oven-baked experience. This guide details how to achieve a perfectly cooked ham on the grill, emphasizing low and slow cooking for optimal results.
Why Grill Your Ham?
Grilling a ham offers several advantages over conventional baking. It imparts a unique smoky flavor that’s hard to replicate indoors. The high heat also helps create a beautifully caramelized crust, enhancing both the texture and taste. Freeing up your oven is another significant benefit, especially during holidays when oven space is at a premium. Finally, it’s simply a fun and flavorful alternative to the usual routine.
Understanding Ham Types
Before diving into the grilling process, it’s important to understand the different types of ham available. This knowledge will significantly impact your cooking approach.
- City Ham: These are the most common type, typically brined and smoked. They are often fully cooked and only need reheating, making them ideal for grilling.
- Country Ham: Usually dry-cured, these hams are intensely salty and require extensive soaking before cooking. Grilling is less common but possible after careful preparation.
- Fresh Ham: This is an uncured, unsmoked ham that requires thorough cooking like a pork roast. Grilling is possible but less predictable than with city hams.
- Spiral-Cut Ham: Pre-sliced for convenience, spiral-cut hams cook quickly and are prone to drying out if not handled carefully. Monitor them closely on the grill.
Essential Grilling Equipment and Ingredients
To successfully grill a ham, you’ll need the following:
- Grill: Gas or charcoal, with a lid.
- Wood Chips: Hickory, apple, or pecan are excellent choices for smoking ham.
- Meat Thermometer: An essential tool for ensuring doneness.
- Aluminum Foil: For wrapping portions of the ham to prevent over-browning.
- Basting Brush: For applying glaze.
- Drip Pan: To catch drippings and prevent flare-ups.
- Ham: A fully cooked, bone-in or boneless city ham is recommended for beginners.
- Glaze: Your favorite glaze recipe (see options below)
Preparing Your Ham for the Grill
Proper preparation sets the stage for grilling success.
- Thawing: If frozen, thaw the ham completely in the refrigerator. This can take several days, depending on the size.
- Scoring (Optional): Lightly score the ham’s surface in a diamond pattern. This helps the glaze penetrate and adds visual appeal.
- Brining (Optional): If using a country ham or desiring a more flavorful city ham, consider brining it for several hours before grilling. Reduce salt elsewhere if you brine.
- Patting Dry: Pat the ham dry with paper towels before applying any glaze.
Grilling Techniques: Indirect Heat is Key
The key to grilling ham without drying it out is to use indirect heat. This means cooking the ham away from the direct flame or heat source.
- Preheating: Preheat your grill to 250-275°F (121-135°C).
- Setting Up Zones: For a gas grill, turn off one or two burners. For a charcoal grill, arrange the coals on one side.
- Adding Wood Chips: If using wood chips, soak them in water for 30 minutes and then place them in a smoker box or directly on the coals.
- Positioning the Ham: Place the ham on the cooler side of the grill, away from direct heat. Use a drip pan underneath to catch drippings.
- Temperature Monitoring: Insert a meat thermometer into the thickest part of the ham, avoiding the bone.
- Cooking Time: Cook for approximately 10-15 minutes per pound, or until the internal temperature reaches 130-140°F (54-60°C).
- Glazing: During the last 30-45 minutes of cooking, apply glaze every 10-15 minutes.
Glaze Recipes for Grilled Ham
The glaze is what truly elevates a grilled ham. Here are a few popular options:
| Glaze Type | Ingredients | Instructions |
|---|---|---|
| Brown Sugar Mustard | 1 cup brown sugar, ½ cup Dijon mustard, ¼ cup honey, 2 tbsp apple cider vinegar | Combine all ingredients in a saucepan. Heat over medium heat until sugar dissolves, stirring constantly. Simmer for 5 minutes, then let cool slightly before using. |
| Pineapple | 1 cup pineapple juice, ½ cup brown sugar, ¼ cup soy sauce, 2 tbsp cornstarch | Combine pineapple juice, brown sugar, and soy sauce in a saucepan. Dissolve cornstarch in 2 tablespoons of cold water. Add to saucepan. Heat over medium heat, stirring constantly, until thickened. |
| Maple Dijon | ½ cup maple syrup, ¼ cup Dijon mustard, 2 tbsp bourbon (optional) | Combine all ingredients in a saucepan. Heat over low heat until warmed through, stirring occasionally. |
Serving and Storage
Once the ham reaches the desired internal temperature, remove it from the grill and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful ham. Serve with your favorite sides, such as scalloped potatoes, green beans, and dinner rolls. Store leftover ham in the refrigerator, tightly wrapped, for up to 5 days.
Common Mistakes to Avoid
- Overcooking: The most common mistake is overcooking the ham, resulting in a dry and tough texture. Use a meat thermometer and cook to the specified internal temperature.
- Direct Heat: Cooking directly over high heat will burn the outside before the inside is warmed through. Always use indirect heat.
- Skipping the Glaze: The glaze is crucial for adding flavor and moisture. Don’t skip this step!
- Not Monitoring Temperature: Relying solely on cooking time can lead to inaccurate results. A meat thermometer is essential.
- Ignoring the Thaw: Failing to thaw the ham properly will result in uneven cooking.
Frequently Asked Questions (FAQs)
Can I grill a ham that is already fully cooked?
Yes, most hams sold in grocery stores are fully cooked and only require reheating. The grilling process is primarily about adding flavor and creating a beautiful glaze. Aim for an internal temperature of 130-140°F (54-60°C).
How long does it take to grill a ham?
The cooking time depends on the size of the ham and the temperature of your grill. A general guideline is 10-15 minutes per pound at 250-275°F (121-135°C). Always use a meat thermometer to ensure proper doneness.
What temperature should my grill be for cooking ham?
Maintain a grill temperature of 250-275°F (121-135°C) for best results. This low and slow approach ensures the ham is heated through without drying out.
Should I use wood chips when grilling ham?
Using wood chips is highly recommended to infuse the ham with smoky flavor. Hickory, apple, and pecan are popular choices. Soak the chips in water for 30 minutes before adding them to the grill.
Do I need to wrap the ham in foil while grilling?
Wrapping the ham in foil isn’t always necessary, but it can be helpful if the outside is browning too quickly. If you notice this happening, loosely wrap the ham in foil for part of the cooking time.
What is the best type of glaze for grilled ham?
The best glaze is a matter of personal preference. Brown sugar-mustard glazes are classic, but pineapple, maple-dijon, and other sweet-savory combinations also work well. Experiment to find your favorite.
Can I use a charcoal grill to cook ham?
Yes, a charcoal grill can be used to cook ham. The key is to use indirect heat by arranging the coals on one side of the grill and placing the ham on the other.
How do I prevent my ham from drying out on the grill?
Use indirect heat, maintain a low grill temperature, and avoid overcooking. Glazing the ham also helps to retain moisture.
Can I grill a spiral-cut ham?
Yes, but spiral-cut hams are more prone to drying out because of the pre-cut slices. Monitor the temperature closely and glaze frequently. Consider wrapping the ham in foil for part of the cooking time.
What should I do with leftover grilled ham?
Leftover grilled ham can be used in various dishes, such as sandwiches, soups, salads, and casseroles. Store it in the refrigerator, tightly wrapped, for up to 5 days.
Is it better to grill bone-in or boneless ham?
Bone-in hams are generally considered to be more flavorful because the bone adds richness. However, boneless hams are easier to slice and serve. The choice is a matter of personal preference.
How can I tell if my ham is done?
Use a meat thermometer to ensure the ham reaches the desired internal temperature of 130-140°F (54-60°C). Insert the thermometer into the thickest part of the ham, avoiding the bone.