Grilling a ham can elevate your next gathering from ordinary to extraordinary. The smoky char and caramelized glaze add a dimension of flavor that oven-baked ham simply can’t match. But mastering the art of grilling ham requires understanding cooking times, temperature control, and preparation techniques. This guide will walk you through everything you need to know to grill a perfect ham every time.
Understanding Ham Types and Their Impact on Cooking Time
Not all hams are created equal, and the type of ham you choose significantly impacts the cooking time required on the grill. Let’s explore the most common varieties:
Fully Cooked vs. Uncooked Ham
This is the most crucial distinction. Fully cooked hams, also known as “city hams,” are the most prevalent. They have already been smoked or cured to a safe internal temperature, meaning you’re essentially just reheating them on the grill. Uncooked hams, also called “country hams,” require thorough cooking to reach a safe internal temperature. Cooking times will be significantly longer for uncooked hams.
Bone-In vs. Boneless Ham
Bone-in hams generally take longer to heat through compared to boneless hams. The bone acts as an insulator, slowing down the heat transfer. However, many believe that bone-in hams offer a richer, more flavorful result. Boneless hams are quicker to heat, making them a convenient option for those short on time.
Spiral-Cut Ham
Spiral-cut hams are pre-sliced, making them incredibly easy to serve. This also means they heat up faster on the grill, but they can also dry out more easily if not properly glazed and monitored. Careful attention is needed when grilling spiral-cut hams to prevent them from becoming dry.
Essential Grilling Equipment and Supplies
Before you fire up the grill, ensure you have the necessary equipment and supplies:
- Grill: A gas grill or charcoal grill will work. A grill with a lid is essential for indirect heat cooking.
- Meat Thermometer: A reliable meat thermometer is crucial for accurately monitoring the ham’s internal temperature.
- Aluminum Foil: Used for wrapping the ham to prevent burning and retain moisture.
- Basting Brush: For applying glaze during the grilling process.
- Tongs: For safely handling the ham on the grill.
- Drip Pan: Place under the ham to catch drippings and prevent flare-ups.
Calculating Grilling Time: A General Guide
The grilling time for ham depends on the type of ham and its weight. Here’s a general guideline:
- Fully Cooked Ham: Reheat to an internal temperature of 140°F (60°C). Estimate 10-15 minutes per pound.
- Uncooked Ham: Cook to an internal temperature of 145°F (63°C). Estimate 20-25 minutes per pound.
These are estimates only. Always use a meat thermometer to ensure the ham reaches a safe internal temperature. Accuracy is paramount.
Step-by-Step Guide to Grilling a Fully Cooked Ham
Grilling a fully cooked ham is primarily about reheating and adding that smoky flavor. Here’s a detailed process:
- Prepare the Grill: Preheat your grill to a medium-low temperature (around 250-275°F or 120-135°C). Use indirect heat by turning off the burners directly beneath the ham or arranging charcoal on either side of the ham.
- Prepare the Ham: Remove the ham from its packaging and pat it dry with paper towels. Score the ham in a diamond pattern, making shallow cuts about 1/4 inch deep. This helps the glaze penetrate and allows the fat to render.
- Apply a Glaze (Optional): While optional, a glaze adds flavor and visual appeal. Common glazes include honey-mustard, brown sugar-based, or fruit-based glazes. Apply a thin layer of glaze before placing the ham on the grill.
- Grill the Ham: Place the ham on the grill, away from direct heat. Close the lid and maintain a consistent temperature.
- Baste with Glaze: Every 30-45 minutes, baste the ham with more glaze. This helps to create a beautiful caramelized crust.
- Monitor Internal Temperature: Use a meat thermometer to monitor the internal temperature. Insert the thermometer into the thickest part of the ham, avoiding the bone.
- Remove and Rest: Once the ham reaches an internal temperature of 140°F (60°C), remove it from the grill. Wrap it loosely in aluminum foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
- Carve and Serve: Carve the ham against the grain and serve immediately.
Grilling an Uncooked Ham: A More Involved Process
Grilling an uncooked ham requires more time and attention to ensure it reaches a safe internal temperature.
- Prepare the Grill: Preheat your grill to a medium-low temperature (around 250-275°F or 120-135°C). Use indirect heat.
- Prepare the Ham: Remove the ham from its packaging and pat it dry. You can score the ham if desired.
- Consider a Brine (Optional): Brining can help to add moisture and flavor to the ham. This involves soaking the ham in a saltwater solution for several hours or overnight.
- Grill the Ham: Place the ham on the grill, away from direct heat. Close the lid and maintain a consistent temperature.
- Monitor Internal Temperature: Use a meat thermometer to monitor the internal temperature. Insert the thermometer into the thickest part of the ham, avoiding the bone.
- Apply Glaze (Optional): In the last hour of cooking, you can apply a glaze to add flavor and color. Baste the ham with glaze every 15-20 minutes.
- Remove and Rest: Once the ham reaches an internal temperature of 145°F (63°C), remove it from the grill. Wrap it loosely in aluminum foil and let it rest for at least 15-20 minutes before carving.
- Carve and Serve: Carve the ham against the grain and serve immediately.
Tips for Preventing Dry Ham on the Grill
Dry ham is a common pitfall when grilling. Here are some tips to avoid it:
- Use Indirect Heat: Direct heat will quickly dry out the ham. Always use indirect heat for grilling.
- Maintain Low Temperature: Grilling at a lower temperature allows the ham to heat through gently without drying out.
- Wrap in Foil (Partially): You can wrap the ham in aluminum foil for part of the grilling time to help retain moisture. Remove the foil during the last hour to allow the glaze to caramelize.
- Baste Frequently: Basting with glaze or other liquids helps to keep the ham moist.
- Don’t Overcook: Overcooking is the primary cause of dry ham. Use a meat thermometer and remove the ham from the grill as soon as it reaches the desired internal temperature.
- Rest the Ham: Resting allows the juices to redistribute throughout the ham, resulting in a more moist and flavorful result.
Glaze Recipes to Elevate Your Grilled Ham
A well-made glaze can transform a grilled ham from good to spectacular. Here are a few popular glaze recipes:
Honey-Mustard Glaze
Ingredients:
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground cloves
Instructions: Combine all ingredients in a saucepan and simmer over low heat for 5-10 minutes, until slightly thickened.
Brown Sugar-Pineapple Glaze
Ingredients:
- 1 cup brown sugar
- 1/2 cup pineapple juice
- 1/4 cup Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
Instructions: Combine all ingredients in a saucepan and simmer over low heat for 5-10 minutes, until the sugar is dissolved and the glaze is slightly thickened.
Maple-Bourbon Glaze
Ingredients:
- 1 cup maple syrup
- 1/4 cup bourbon
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
Instructions: Combine all ingredients in a saucepan and simmer over low heat for 5-10 minutes, until slightly thickened. Bourbon enhances the flavor profile.
Serving Suggestions and Side Dishes for Grilled Ham
Grilled ham pairs well with a variety of side dishes. Here are a few suggestions:
- Scalloped Potatoes
- Green Bean Casserole
- Roasted Asparagus
- Macaroni and Cheese
- Sweet Potato Souffle
- Dinner Rolls
Consider serving the ham with a complementary sauce, such as a pineapple salsa or a horseradish cream sauce.
Troubleshooting Common Grilling Issues
Even with careful preparation, you might encounter some challenges when grilling ham. Here are a few common issues and how to address them:
- Ham is Drying Out: Ensure you’re using indirect heat and basting frequently. Wrap the ham in foil for part of the grilling time.
- Glaze is Burning: Reduce the grill temperature or move the ham further away from the heat source. Apply the glaze in thinner layers.
- Ham is Cooking Unevenly: Rotate the ham on the grill to ensure even heating. Use a meat thermometer to monitor the internal temperature in multiple locations.
- Flare-Ups: Clean the grill grates before grilling and use a drip pan to catch drippings. Keep a spray bottle of water nearby to extinguish any flare-ups.
The Final Slice: Enjoying Your Perfectly Grilled Ham
Grilling a ham is a rewarding experience that results in a flavorful and impressive centerpiece for any meal. By understanding the different types of ham, mastering temperature control, and following the steps outlined in this guide, you can confidently grill a perfect ham every time. Remember to use a meat thermometer, baste frequently, and allow the ham to rest before carving. Enjoy!
What type of ham is best suited for grilling?
A fully cooked, bone-in ham is generally the best choice for grilling. Since the ham is already cooked, the primary goal on the grill is to heat it through and add a smoky flavor. Bone-in hams tend to be more flavorful and moist, and the bone helps to distribute heat evenly. Spiral-cut hams are also a popular option, as they allow for easier basting and quicker heating.
Avoid uncooked or “fresh” hams, as they require a significantly longer cooking time and are more challenging to grill properly without drying them out. If you choose a boneless ham, be extra careful not to overcook it, as they tend to dry out more quickly than bone-in hams. Regardless of the type you choose, ensure it’s properly stored and handled to prevent foodborne illness.
How long does it typically take to grill a ham?
Grilling a ham is primarily about reheating it and infusing it with smoky flavor, rather than cooking it from scratch. The general guideline is to grill a fully cooked ham for about 10-15 minutes per pound, or until it reaches an internal temperature of 140°F (60°C). This will ensure it’s heated through and safe to eat. The exact time will vary depending on the size and type of ham, as well as the temperature of your grill.
Using a reliable meat thermometer is crucial for determining doneness. Insert the thermometer into the thickest part of the ham, avoiding the bone, to get an accurate reading. If you’re glazing the ham, apply the glaze during the last 15-20 minutes of grilling to prevent it from burning. Remember that the ham will continue to cook slightly after it’s removed from the grill, so don’t overcook it.
What temperature should my grill be set to for grilling ham?
When grilling a fully cooked ham, it’s best to use indirect heat at a moderate temperature of around 250°F (120°C). Indirect heat prevents the ham from drying out and allows it to heat evenly without burning. If your grill only has one temperature setting, aim for the lowest possible setting and keep a close eye on the ham.
For gas grills, light only one or two burners to create a zone of indirect heat. For charcoal grills, arrange the coals on one side of the grill, leaving the other side empty. Place the ham on the cool side of the grill and close the lid. This will allow the heat to circulate around the ham, resulting in a moist and flavorful final product. Maintaining a consistent temperature is key for successful grilling.
How do I prevent my ham from drying out on the grill?
To keep your ham moist while grilling, utilize indirect heat, as this helps to prevent direct exposure to intense heat, which can lead to drying. Basting the ham regularly with a flavorful liquid, such as fruit juice, honey, or a glaze, will also help to retain moisture. Consider using a spray bottle to apply the basting liquid evenly.
Another helpful technique is to place a pan of water beneath the ham on the grill. The evaporating water creates a moist environment that helps to keep the ham hydrated. Avoid overcooking the ham, as this is the most common cause of dryness. Use a meat thermometer to ensure it reaches the correct internal temperature and remove it from the grill promptly once it does.
How can I add smoky flavor to my grilled ham?
Adding smoky flavor to your grilled ham is relatively simple. For gas grills, you can use a smoker box filled with wood chips (such as hickory, apple, or pecan) placed over one of the burners. For charcoal grills, add wood chunks directly to the hot coals. Make sure the wood is smoking nicely before placing the ham on the grill.
Soaking the wood chips or chunks in water for about 30 minutes before adding them to the grill can help them to smoke longer and prevent them from burning too quickly. Avoid using too much wood, as excessive smoke can result in a bitter taste. Start with a small amount and add more as needed to achieve your desired level of smokiness. Experiment with different types of wood to find your favorite flavor combination.
What are some good glaze options for grilled ham?
There are countless glaze options that can enhance the flavor of your grilled ham. A classic glaze typically includes a combination of sweet and savory elements, such as brown sugar, honey, maple syrup, mustard, and fruit juice (like pineapple or orange). You can also add spices like cloves, cinnamon, or ginger for extra warmth and complexity.
Another popular option is a glaze made with bourbon or other liquors. These add a unique depth of flavor and complement the smoky taste of the grilled ham. Experiment with different combinations of ingredients to create a glaze that suits your preferences. Just be sure to apply the glaze during the last 15-20 minutes of grilling to prevent it from burning.
What should I do with leftover grilled ham?
Leftover grilled ham is incredibly versatile and can be used in a wide variety of dishes. It’s excellent in sandwiches, salads, omelets, quiches, and casseroles. You can also dice it up and add it to soups, stews, or pasta dishes for a flavorful boost of protein. The smoky flavor of the grilled ham will enhance any recipe.
To store leftover ham properly, wrap it tightly in plastic wrap or aluminum foil and refrigerate it promptly. It’s best to use it within 3-4 days. For longer storage, you can freeze the ham for up to 2-3 months. When freezing, consider dividing the ham into smaller portions for easier thawing and use. Leftover ham bone can also be used to make a flavorful stock or soup.