Grilled Ham

This is an easy grilling recipe for grilled ham that takes a plain old ham and elevates it into something that super tasty. Want to learn how to combine the flavors of salty ham, smoke from a charcoal grill, and sweet heat glaze? If so, read on!

This recipe for grilled pre cooked ham is perfect for a large group of guests and can even be used during the holidays.

Growing up my family cooked ham only one way and that is boiled. Throw it in a pot of water and boil the heck out of it. Maybe we lived on the wild side and served it with some yellow mustard. I still loved it though because it was a nice salty treat. However, as the years passed along I found myself getting tired of boiled ham. Can you blame me growing tired of over boiled ham with a side of yellow mustard?

I finally tried preparing a whole ham in a way other then boiling. I threw it on the kettle grill and oh wow, where have you been all my life grilled ham! This simple ham recipe takes on a whole new flavor by using a combination of smoke from the grill and a sweet heat from the basting liquid.

Grilled ham sitting on grill grates

Grilling a bone-in ham on a charcoal grill imparts delicious flavors and textures to the meat while adding a smoky aroma. Cooking a ham on a kettle grill will add a unique smoky flavor that you just can’t get using any other cooking methods inside your house. The kettle grill evenly cooks the ham all while you get some quality time outside in the spring when the weather is starting to warm up!

Glaze for Grilled Ham

One can of coke – Brings sweetness to the basting liquid.
White wine – Brings some acidity to the marinade which is necessary for a big rich protein like ham.
Brown sugar – Encourages caramelization on the ham while grilling.
Soy sauce – You don’t need salt in this ham glaze because the ham is salty enough. Soy sauce brings just enough salty flavor too the ham party.
Chile infused honey – Honey and a little heat is perfect for this basting liquid. 
Red wine vinegar – Like the wine, it brings a little acidity to cut thru the rich fatty flavor around the ham.
Yellow mustard – Like the vinegar the mustard helps break up the fattiness of ham.
Orange juice – More acidity and more sugar.
Cherry juice – A little more sweetness and also a little red color.

Grilled Ham sitting on the grill grates of a kettle grill

How to grill a pre cooked ham on a kettle grill.

Grilling a bone-in ham on a kettle grill can result in delicious flavors and a slightly smoky taste. Here’s a general guide on how to grill a bone-in ham on a kettle grill:

Ingredients and Equipment:

• Bone-in ham (fully cooked)
• Kettle Grill with charcoal and cherry wood chips.
• Aluminum foil and aluminum small roasting pan.

Grilled Ham

Instructions:

1. Prepare the Charcoal Grill: Line the charcoal around the outside edges of the grill. You want enough space to place the aluminum roasting pan. Place the pan in the middle of the grill and light the charcoal. Feel free to add some fruit wood chips such as cherry over the charcoal as well to add some additional smoke flavor. Aim for a temperature of around 325-350°F. Make sure the grill grates are clean and well-oiled to prevent sticking.
2. Prepare the Ham: Remove the pre cooked bone-in ham from its packaging and pat it dry with paper towels. You can optionally score the surface of the ham with a knife to create a diamond pattern and help the glaze penetrate.
3. Place on Grill: Now that the charcoals have burned off and are at the proper temp, lay the grill grates down and Carefully place the ham on the grill. Spread some glaze over the outsides scored skin of the ham. For the first hour place aluminum foil over the ham to prevent burning. Close the lid and grill the ham for approximately 10-15 minutes per pound, or until it reaches an internal temperature of 140°F (60°C). Use a meat thermometer to check the temperature at the thickest part of the ham, away from the bone.
4. Rotate and Baste (Optional): If desired, rotate the ham occasionally while grilling to ensure even cooking. You should also baste the ham ever 15 minutes for flavor and moisture. The juices will drip into the aluminum pan below.  
5. Rest and Serve: Once the ham reaches the desired temperature, carefully remove it from the grill and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute and ensures a moist and flavorful ham. Slice the ham and serve it warm as the centerpiece of your meal.

Grilling a bone-in ham on a charcoal grill is a simple and tasty way to prepare this classic dish. With the right technique and a few flavorful ingredients, you can create a memorable meal that’s perfect for any occasion.

Sliced ham

If you like this recipe for grilled ham check out these other porky recipes from Sear Marks

Print Recipe

Ham on a Grill

By searmarks – Serves: 6

Prep Time: 15 minutes – Cooking Time: 2 hour

This is an easy grilling recipe for ham on a grill that takes a plain old ham and elevates it into something that super tasty. Want to learn how to combine the flavors of salty ham, smoke from a charcoal grill, and sweet heat glaze? If so, read on!

Ingredients

• Basting liquid
• One can of coke
• 3 cups of white wine
• 1 cup of brown sugar
• 1/4 cup of soy sauce
• 1/2 cup chile infused honey
• 1/4 cup of red wine vinegar
• 1/2 cup yellow mustard
• 1 cup orange juice
• 1/4 cup cherry juice

Instructions

1

Add all ingredients accept ham into a sauce pan. Put on low heat for a 1/2 hour to slowly reduce.

2

Take knife and diamond cut into the ham approximately 1/2 inch into the fat and tissue of the ham.

3

Place aluminum 1/4 pan filled half way with water under the grill rack.

4

Place charcoal and fruit wood on both sides of the grill.

5

Light the charcoal and wood and let burn down for twenty minutes.

6

Place ham on grill grate over the pan and not over the charcoal and wood.

7

Heat ham 15 minutes per pound until 140 degrees Fahrenheit is reached.

8

Glaze the ham every 15 minutes.

Notes

For the first hour I place aluminum foil over the ham. You don't want the outside of the ham to burn.