
There's nothing quite like a glazed ham as a centrepiece for a special occasion. Whether it's a holiday gathering, Easter, or Christmas, a ham is a great way to feed a crowd. But how do you cook the perfect glazed ham on a BBQ?
Characteristics | Values |
---|---|
Glaze ingredients | Brown sugar, honey, maple syrup, butter, crushed garlic cloves, dijon mustard, cinnamon, cloves, apple cider vinegar, bourbon-smoked paprika, garlic powder, onion powder, Dr Pepper, Coke, orange juice, pineapple juice |
Ham weight | 7-12 pounds |
Ham type | Bone-in, butt half, smoked, "ham with natural juices" |
Ham preparation | Score the ham in a diamond pattern, cutting about 1/4-inch deep |
Grill type | Weber Summit |
Grill setup | Indirect medium-low heat (300°F) |
Glaze preparation | Simmer glaze ingredients in a saucepan over medium heat for 5 minutes |
Ham cooking time | 3 hours for a 10-pound ham (18 minutes per pound) |
Ham cooking temperature | 135°F in the thickest part |
Glaze application | During the last 30 minutes of cooking, brush the ham with the reheated glaze every 10 minutes |
Ham resting time | 15 minutes |
What You'll Learn
Choosing the right ham
Type of Ham:
Go for a fully cooked, bone-in ham. Bone-in hams offer the best flavour and very tender meat. They are also great if you want to use the leftover ham bone for soups or stews. Avoid spiral-cut hams as they tend to dry out. The shank-end ham is a great option, as it is a classic choice for holiday gatherings and tends to be juicier.
Weight and Size:
Consider the number of guests you'll be serving and plan accordingly. As a rule of thumb, aim for about 3/4 pound of ham per person if you want to have some leftovers. For example, an 8-pound ham should feed about 9 people.
Quality:
Look for a ham that has been smoked or cured. This adds flavour and helps preserve the meat. Check the package to ensure it says "fully cooked" or "ham with natural juices". These options tend to be less processed and have a better texture.
Preparation:
When you get your ham home, remove any plastic packaging or netting. If there is a plastic disk on the bone, discard it. You'll also want to trim away any rind or skin, as it can become chewy and tough to eat. Leave the fat on, as it will meld with your glaze, adding to the flavour and texture.
Storage:
If you're not cooking the ham right away, store it properly. A fully cooked ham can be stored in the refrigerator for up to 2 weeks or frozen for up to 2 months. If frozen, be sure to thaw it completely before cooking.
By following these guidelines, you'll be sure to choose the perfect ham for your glazed ham on the BBQ. Remember to plan ahead, allowing enough time for thawing (if necessary) and cooking. With the right ham and a delicious glaze, you'll create a mouth-watering dish that your guests will rave about!
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Preparing the glaze
The glaze is the key to a tasty ham, and there are many ways to prepare it. The best glaze for a baked ham will usually contain either honey, brown sugar, maple syrup, or a combination of these. The saltiness of the ham and the sweetness of the glaze complement each other perfectly.
For a brown sugar glaze, you can mix brown sugar, honey, crushed garlic cloves, and Dijon mustard. You can also add spices like cinnamon or cloves to taste. If you want to go the extra mile, you can decorate the ham with whole cloves between each cut. However, some people may not appreciate chewing on hidden cloves, so this step is optional.
If you want to try something different, you can make a Dr Pepper glaze by mixing Dr Pepper or Coke with mustard, brown sugar, and apple cider vinegar. This creates a tangy, sweet, and sticky glaze that will give your ham a gorgeous glossy, lacquered look.
Another option is to make a honey-bourbon glaze by simmering honey, bourbon, and mustard in a small saucepan over medium heat until the honey melts.
When preparing your glaze, be careful not to simmer it for too long, as it may become too thick and difficult to apply to the ham. You want it to be the consistency of room-temperature honey.
Additionally, be mindful of the timing when applying the glaze to your ham. If you add it too early, the sugars in the glaze could burn. If you add it too late, you won't get that desirable caramelized coating. Aim to start glazing when the ham is almost fully heated, and then repeat the glazing process 2-3 times for the best results.
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Scoring the ham
Firstly, about an hour before you plan to start cooking, take the ham out of its packaging and pat it dry with paper towels. You will then need a sharp knife to cut the rind of the ham in a diamond pattern. Aim for cuts that are about a quarter of an inch deep. This technique will allow the glaze to penetrate the meat more effectively. It will also create an attractive presentation when serving the ham.
If you want to add an extra touch of flavour, you can insert cloves into the centre of each diamond. This step is optional, as some people prefer not to have the cloves interfering with the texture of the meat. However, it can add a lovely traditional touch to your glazed ham.
After scoring the ham, place it in an aluminium foil pan. This will make it easier to handle and contain any juices that may escape during the cooking process. Now your ham is ready for the next steps of glazing and cooking!
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Cooking the ham
First, remove the ham from its packaging and pat it dry with paper towels. Then, using a sharp knife, cut the rind of the ham in a diamond pattern, cutting about 1/4-inch deep. If your ham has a plastic disk on the bone, remove and discard it.
Place the ham in an aluminium foil pan, flat side down, and cover tightly with foil. If you're using a bone-in ham, you can expect a cooking time of about 12-15 minutes per pound. For a boneless ham, aim for 18 minutes per pound of ham. The ideal internal temperature for bone-in ham is 135°F, while boneless ham should be cooked to 140°F.
If you're using a charcoal grill, preheat all burners on high for 15 minutes, then turn off all but the outside burners. For a gas grill, set up the grill for indirect medium-low heat (300°F) with the heat on the sides and no direct heat in the middle. Place the pan with the ham in the centre of the grill, ensuring it's not directly above the lit burners. Close the lid and cook until the desired internal temperature is reached.
During the last 30 minutes of cooking, brush the ham with glaze every 10 minutes. For a simple glaze, simmer equal parts honey and mustard in a small saucepan over medium heat for about 5 minutes, whisking to break up the honey and mustard.
Once the ham reaches the desired internal temperature, carefully remove the pan from the grill and let the ham rest for 15 minutes before transferring it from the foil pan to a cutting board and carving.
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Serving suggestions
A glazed ham is a great centrepiece for a special occasion or holiday gathering. It can be served hot or cold, and there are plenty of side dishes that complement it perfectly.
If you're serving your glazed ham hot, try pairing it with some Garlic Parmesan Scalloped Potatoes, Honey Dijon Apple Bacon Cranberry Salad, or Easy Soft Dinner Rolls.
For a cold glazed ham, consider serving it alongside a Quiche, a pasta dish, or even on a pizza.
If you're looking for some side dishes to accompany your glazed ham, here are some options:
- Homemade Mac and Cheese Casserole
- Copy Cat Cracker Barrel Hashbrown Casserole
- The BEST Mashed Potatoes
- Fresh Green Bean Casserole
- Scalloped Potatoes
- Classic Deviled Eggs
And don't forget, if you have any leftover ham, it can be used in countless recipes! From soups and stews to sandwiches and salads, the possibilities are endless. So feel free to cook a larger ham than you need and enjoy the versatility of this delicious meat.
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