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)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
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.
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.
For safe meat preparation, reference the USDA website.
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