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Take your pre-cooked ham to flavorful new heights with a few seasonings and a bold smoky taste courtesy of your charcoal grill.
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- 1-3 hours
- Main Course
- Low Carb
- An Afternoon Smoke
- Family Friendly
- Charcoal
Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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- 1 Food Prep 10 mins
- 2 Grill Prep 10–20 mins
- 3 The Cook 1–2 hrs
Cooking for 8 people
Ingredients
-
1 fully-cooked ham (not uncured or fresh) 7 lbs
-
seasoning (whole cloves, dry mustard, herbs, brown sugar or pineapple rings are favorites)
1 Food Prep
First, choose a ham, any cooked and cured ham will do. Shank portion, butt portion and loaf-style hams all work equally well. Don’t use uncured or fresh ham for this recipe though, that requires a different process. Next, score your ham, about 1/4-inch deep in a crosshatch pattern to allow seasonings to penetrate the meat. Finally, apply your seasonings: whole cloves, dry mustard, herbs, brown sugar and pineapple rings are traditional favorites.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Fire: Parallel Configuration
- Temp: 325°F (Low Heat)
How to Gauge Grill Heat Without a Thermometer Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below: • High Heat (450° to 550°F): Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort. When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
2 to 4 seconds
•Medium Heat (350° to 450°F):
5 to 6 seconds
•Low Heat (250° to 350°F):
8 to 10 seconds
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your seasoned ham in the center of the grate, right over the water pan with the coals on either side. Close the lid on your grill and adjust your vents to maintain a temperature of about 325°F. Add more coals as necessary. Let your ham grill-roast for roughly 15 minutes per pound. Because the ham is already fully cooked, you just need to bring it up to temperature.
Flavor Boost: When the ham reaches about 120°F, you can apply a sweet glaze. Glazes typically contain a dominant sweet element like honey or maple syrup, cut with mustard and often bourbon or whiskey. Brush the glaze on periodically until the ham reaches a final temperature of 140°F.
Once your ham reaches a final temperature of 140°F, let the ham cool for about 10 minutes prior to slicing. Slice the ham across the grain into pieces about ¼-inch thick. If you have a bone-in ham, cut large pieces of the ham away from the bone first, then thinly slice the large pieces on your cutting board.
Here’s How to Control Your Grill Temperature with Vents An easy way to control the temperature of your grill is by opening and closing its vents. To reduce the temperature: Close the vents on your grill to reduce the flow of oxygen. To increase the temperature: Open up the vents fully to allow more oxygen in to increase the flames.
Want an Extra Smoky Flavor? Add smoking wood to your grill. Try it out with our Flavor Boosters or our Kingsford® Signature Flavors Charcoal Briquets.
For safe meat preparation, reference the USDA website.
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Reviews
4.7
3 Reviews
Rated 5 out of 5 by moe23 from Great for a crowd This ham came out perfect- moist yet warm through. The "crust" was a perfect blend of spice and crunch. We did use some wood chips on top of our Kingsford briquettes for a smoky flavor
Date published: 2023-06-30
Rated 4 out of 5 by Faytal from Great Ham I like this recipe, but make sure to stay with the ham and don't let it overcook. This method will dry a ham out severely if not careful.
Date published: 2023-06-29
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