Imagine this: a beautifully bronzed, incredibly juicy ham, infused with that irresistible kiss of smoky flavor, taking center stage at your next gathering. Sounds like a lot of work, right? Think again! Grilling a fully cooked ham on your gas grill is surprisingly simple, frees up precious oven space, and delivers a taste sensation that will have everyone asking for your secret. It’s the perfect way to elevate a holiday meal or Sunday dinner into something truly special.
Most hams you buy are already fully cooked, meaning your goal isn’t to cook it from scratch, but rather to gently reheat it to a safe temperature while enhancing its flavor. And what better way to do that than with the magic of your gas grill?
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Why Grill Your Fully Cooked Ham? It’s a Game-Changer!
You might be wondering why you should bother moving your ham outdoors when the oven is perfectly capable. Here’s why grilling is often the superior choice:
- Unforgettable Smoky Flavor: Even on a gas grill, you can achieve a subtle, delicious smoky essence that an oven simply can’t replicate. It adds a depth of flavor that’s truly unmatched.
- Free Up Your Oven: This is a big one, especially during holiday feasts! With your ham on the grill, your oven is free for casseroles, roasted veggies, or that crucial batch of warm dinner rolls.
- Impressive Presentation: There’s something undeniably show-stopping about a perfectly grilled ham, with its slightly crispy, caramelized exterior.
- Enhanced Texture: Grilling helps create a wonderfully tender interior while giving the outside a delightful, slightly crispier texture, especially where the glaze caramelizes.
Gather Your Tools & Delicious Ingredients
Before you fire up the grill, let’s make sure you have everything you need for grilling success. A little preparation goes a long way!
- Your Fully Cooked Ham: A spiral-cut ham is often recommended because the pre-sliced nature allows for better heat penetration and glaze distribution. Bone-in or boneless works, too!
- Gas Grill: The star of our show! Make sure your propane tank is full.
- Reliable Meat Thermometer: Absolutely essential for ensuring your ham is perfectly heated without drying out.
- Heavy-Duty Aluminum Foil or Roasting Pan: This will help keep your ham moist and catch any drippings.
- Basting Brush: For applying that glorious glaze.
- Grill Tongs or Heat-Resistant Gloves: For safe handling.
For a Simple, Irresistible Glaze:
While many hams come with a glaze packet, making your own allows for customization and often tastes even better! Here’s a classic combination:
- 1 cup brown sugar (packed)
- ½ cup honey or maple syrup
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cloves or cinnamon (optional, for extra warmth)
- A splash of orange juice or pineapple juice (for thinning, if needed)
Whisk these ingredients together in a saucepan over medium heat until smooth and slightly thickened. Set aside.
Step-by-Step Guide: How to Grill a Fully Cooked Ham
Ready to transform your ham? Let’s get grilling!
Step 1: Prep Your Ham Like a Pro
- Thaw Completely: If your ham is frozen, ensure it’s fully thawed in the refrigerator. This usually takes 4-6 hours per pound.
- Bring to Room Temperature: About 30-60 minutes before grilling, remove the ham from the fridge. Letting it sit at room temperature helps it heat more evenly.
- Preheat Your Grill for Indirect Heat: This is crucial for tender, juicy ham. Turn on only one or two burners on one side of your grill to medium-low heat (aim for 250-275°F or 120-135°C). The other side will remain unlit, creating your indirect cooking zone.
Step 2: Grill Time! (Indirect Heat is Your Best Friend)
- Set Up Your Ham: Place your ham, cut-side down if spiral-cut, into a heavy-duty aluminum foil pan or wrap it tightly in a double layer of foil to create a packet. If you like, pour about a cup of apple juice, broth, or water into the bottom of the pan or foil packet to add moisture.
- Position on the Grill: Carefully place the ham (in its pan or foil) on the unlit side of the grill. Close the lid.
- Slow and Steady Wins the Race: Cook the ham for approximately 10-15 minutes per pound. A 10-12 pound ham will typically take 2-3 hours. Remember, you’re just reheating it.
- Monitor Temperature: The goal is to bring the internal temperature to 130°F (54°C) before you start glazing. Use your meat thermometer, inserting it into the thickest part of the ham, avoiding the bone.
Step 3: Glaze It Up!
- Apply the First Glaze: Once your ham reaches 130°F (54°C), open the grill and generously brush your prepared glaze all over the ham.
- Continue Grilling and Glazing: Close the lid and continue cooking until the internal temperature reaches 140°F (60°C). Reapply the glaze every 15-20 minutes during this final phase. The glaze will caramelize, creating a beautiful, sticky-sweet crust.
Step 4: Rest, Then Feast!
- Remove and Rest: Once the ham reaches 140°F (60°C), carefully remove it from the grill. Tent it loosely with aluminum foil.
- The Magic of Resting: Let the ham rest for 10-15 minutes before carving. This crucial step allows the juices to redistribute throughout the ham, ensuring every slice is incredibly moist and flavorful. During this time, the internal temperature will likely climb to a perfect 145°F (63°C).
- Carve and Serve: Carve against the grain (if not spiral-cut) and serve your masterpiece!
Top Tips for Grilling Success
- Master Indirect Heat: We can’t stress this enough! Direct heat will dry out or burn your ham. Indirect heat ensures gentle, even reheating.
- Moisture is Key: Using a pan with a bit of liquid (apple juice, water, broth, or even ginger ale) under the ham, or spritzing it occasionally, helps keep it from drying out.
- Don’t Overcook: Your ham is already cooked! You’re just reheating it to a safe and delicious serving temperature. Overcooking will lead to dry, tough ham.
- Spiral-Cut for Ease: If you’re a beginner, a spiral-cut ham is a fantastic choice. The slices allow the glaze and heat to penetrate easily.
- Always Use a Meat Thermometer: This isn’t an optional tool; it’s your best friend for perfectly cooked results every time. Don’t guess!
- Get Creative with Your Glaze: Don’t limit yourself to just one glaze recipe! Try apricot preserves with a touch of ginger, pineapple juice and brown sugar, or even a spicy mustard glaze.
- Add a Smoky Boost: Want more smoky flavor? If your gas grill has a smoker box or you’re comfortable making a foil packet, add some soaked wood chips (like apple or cherry) for the first hour of cooking.
- Keep the Lid Closed: Every time you open the grill lid, you lose heat, extending the cooking time. Only peek when necessary to baste or check the temperature.
Your Grilling Ham FAQs Answered!
Got more questions? We’ve got answers!
Q: How long does it take to grill a fully cooked ham?
A: Generally, plan for 10-15 minutes per pound using indirect heat at 250-275°F (120-135°C). For a 10-12 pound ham, this typically means 2 to 3 hours.
Q: What internal temperature should a fully cooked ham reach on the grill?
A: You’re aiming to reheat it to 140°F (60°C) on the grill. After resting for 10-15 minutes, its temperature will safely rise to 145°F (63°C).
Q: Can I use a charcoal grill for a fully cooked ham?
A: Absolutely! The principles of indirect heat still apply, but it can be more challenging to maintain a consistent low temperature on a charcoal grill. You’ll need to carefully manage your charcoal to create a hot zone and a cool, indirect zone.
Q: How do I prevent my ham from drying out on the grill?
A: The best strategies are: use indirect heat, cook it in a foil pan or wrapped in foil with some liquid at the bottom, don’t overcook it (use that thermometer!), and let it rest properly after grilling.
Q: What kind of ham should I buy for grilling?
A: Look for a “fully cooked” ham. Spiral-cut is highly recommended for convenience and even heating, but any fully cooked ham will work beautifully with this method.
Get Ready for Your Best Ham Yet!
Grilling a fully cooked ham is a wonderfully rewarding experience that brings incredible flavor and frees up your kitchen. With a little preparation, a reliable meat thermometer, and the magic of indirect heat, you’ll create a juicy, smoky, and unforgettable centerpiece for your next meal. So, fire up that grill, embrace the outdoors, and get ready to enjoy the best ham you’ve ever made!