My Canadian friends claim that the grilling season never ends, even when they need to shovel a trail to the barbecue. So why not enjoy a grilled ham for the holidays?
From Thanksgiving to Christmas and right through until Easter, this grilled ham can be the base for many family feasts. Serve it with savory roasted potatoes and herbed peas for a warm winter meal.
Tips for the Perfect Grilled Ham:
Enjoy these helpful grilling techniques straight from the National Pork Board:
- Grill over indirect heat. This allows the ham to heat evenly, without burning.
- Score the ham. Scoring (diagonal cuts about 1 inch apart on the surface of the ham) not only looks more appealing, but it allows both the natural juices and the glaze to penetrate and flavor the meat.
- Use an instant-read thermometer. Heat pre-cooked (or cured) ham until the internal temperature reaches 140°F. Cook fresh uncooked ham until the internal temperature reaches 145°F, followed by a 3-minute rest. When inserted into the thickest part of the meat (without touching any bone), the temperature should register within a few seconds.
Special Diet Notes & Options
This grilled ham recipe is naturally dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and all around allergy-friendly. Just be careful when purchasing your ham, as many brands contain fillers that could have allergens. Look for organic or natural hams that are minimally processed and don’t contain unnecessary solutions and/or allergens.
- 6 pound fully-cooked bone-in ham, trimmed
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ cup lemon marmalade (or other citrus marmalade)
- 2 tablespoons orange juice
- 2 tablespoons packed brown sugar
- Preheat your grill to medium-hot (375°F to 425°F).
- Prepare it for indirect cooking: For a gas grill, turn off center burner; for a charcoal grill, bank coals on either side; place a drip pan under grate between heat sources.
- Score a diamond pattern into the ham, about ⅛ inch deep into any fat.
- In a small bowl, combine the coriander, paprika, cumin, cinnamon and cloves. Rub the spice mixture over all sides of the ham.
- Place the ham, flat side down, in center of grill over drip pan. Cover and cook, adding briquettes as necessary to maintain heat, until the internal temperature of ham reaches 140°F. This will take 1-1/2 to 2 hours or 15 to 18 minutes per pound.
- Meanwhile, in a small bowl, combine the marmalade, orange juice and sugar.
- Brush the marmalade mixture over the ham. Cover and grill 5 minutes, until the glaze is lightly caramelized.
- Remove ham from the grill, transfer to cutting board, and let rest 15 to 30 minutes.