Grilled Glazed Ham
March 19, 2016
This sweet and smoky Grilled Glazed Ham will be the star of your holiday dinner table. Recipe includes instructions for a gas grill, charcoal grill or ceramic cooker.
- Prep: 15 mins
- Cook: 2 hrs 30 mins
1Heat the smoker or grill to 250 degrees.
2Slather the ham with mustard. Coat with backdraft rub.
3Pour the beer into a disposable aluminum pan. Place it on the grill over indirect heat (see tips below). Place the grill grate over the pan of beer. Place the ham on top.
4Add wood chips to the coals or smoke box. Grill the ham at 250F degrees for 20-30 minutes per pound. Spritz with water from a water bottle at least once an hour.
5In a medium bowl, stir together the glaze ingredients. Brush the glaze onto the ham and continue cooking until it looks like BBQ porn (about 30 minutes).
6Remove the ham from the grill. Serve.
The amount of mustard and rub you need will depend on the size of your ham. A 5-pound ham uses about 1/4 cup mustard and 2 tablespoons of rub.
You can use any type of beer with this recipe. Fruit beers or ciders bring out the ham’s natural sweetness. You can also use water.
Same goes for the wood chips. Any type will do, but fruit is best.
On the Big Green Egg: Fill the bottom with lump charcoal. Light it and let the coals heat for 10-15 minutes. Place the plate setter feet up. Add a pan on top and fill with the beer. Add the grill grate. Place the ham on the grate. Adjust the bottom and top vents to maintain a temperature at 250F degrees. Occasionally add peach wood chips for smoky flavor.
On a gas grill: Turn half of the burners on and adjust them so the temperature is 250F degrees. Place a pan of beer under the grill grates where the burners are turned off. Replace the grates and place the ham on the grates over the pan of beer. Add smoke chips in a smoke box.
On a charcoal grill: Heat your coals in a chimney starter for 10-15 minutes. Dump the coals into the grill and push to one side. Place the pan of water next to the coals. Add the grate on top. Grill the ham above the pan of water. Adjust the vents to maintain a temperature at 250F degrees. Occasionally add peach wood chips for smoky flavor.