Grilled Ham
This brown sugar and bourbon glazed ham is grilled to perfection with this easy recipe. Perfect for Christmas, Thanksgiving, any hoilday meal or dinner with family and friends.
Ingredients
- 1 6-8lbs fully cooked ham bone-in or boneless, approximately 6-8 pounds
- 30 whole cloves
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
Brown Sugar and Bourbon Glaze
- 1/2 cup brown sugar
- 1/4 cup bourbon or apple juice for non-alcoholic version
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
- Remove the ham from the refrigerator 30-45 minutes before grilling to allow it to come to room temperature
- If the ham has a thick layer of fat, score it in a diamond pattern to help render the fat and create a crispy exterior.
- Before seasoning the ham, carefully insert whole cloves into the scored diamond pattern of the fat
- Space cloves evenly, about 1-2 inches apart
- Push cloves in at a slight angle, with the pointy end going into the ham
- Preheat your grill to medium heat (around 325-350°F)
- For a charcoal grill, set up indirect heat by placing hot coals on one side of the grill
- For a gas grill, turn one side to low or off to create an indirect heating zone
- In a small bowl, whisk together olive oil, Dijon mustard, honey, thyme, and black pepper
- Brush the ham thoroughly with this mixture, ensuring even coverage
- Set the temperature of your grill too 25-350°F, and add wood chips like apple or hickory for additional smoky flavor.For charcoal grills: Place hot coals on one side of the grillFor gas grills: Turn one side to low or off, creating a cooler zone
- Place the ham on the cooler side of the grill (indirect heat) and close the grill lid
- Combine all glaze ingredients in a small bowl. Then put in a saucepan and whisk together over medium heat. Simmer for 5-7 minutes until slightly thickened
- Grill for approximately 15-20 minutes per pound, maintaining a consistent temperature
- Baste the ham every 30 minutes with the glaze
- The ham will be ready when it reaches an internal temperature of 140°F
- Let the ham rest for 15-20 minutes after removing from the grill to allow juices to redistribute