An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Smoked Ham

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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Cooking for 8 people


  • 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)

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.

3 Reviews
Rated 5 out of 5 by 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 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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