If you think you love ham now, wait until you try it on the grill. Grilling a smoked ham, also known as double-smoked ham, enhances the already smoky flavor and creates a beautifully seasoned and glazed centerpiece for your table. In this article, we will guide you through the step-by-step process of grilling a smoked ham to perfection.
Buy the Right Ham
When choosing a ham for grilling, it's important to select a cooked and cured ham. Shank portion, butt portion, or loaf-style hams all work equally well. However, it's crucial to avoid using an uncured or fresh ham, as these require a different preparation process. Simply purchase a fully cooked ham from your local grocery store and let the charcoal work its magic.
Set Up a Parallel Fire
To create the ideal grilling environment, set up your coals in a parallel configuration. This means arranging the coals in two rows on either side of the grill, with a water pan in the center. The water pan provides moisture and helps stabilize temperatures. This parallel configuration ensures long, steady heat for grill-roasting your ham.
Season the Ham
Before grilling, prepare your ham with the seasoning of your choice. Start by scoring the ham about ¼-inch deep in a crosshatch pattern. This allows the seasonings to penetrate the meat. Apply the seasonings generously, such as whole cloves, dry mustard, herbs, brown sugar, or even pineapple rings for a traditional touch.
Grill-Roast the Ham
Place the seasoned ham in the center of the grill grate, right over the water pan with the coals on either side. Put the lid on your grill and adjust the vents to maintain a temperature of about 163ºC. Add more coals as necessary. Since hams are already smoked, additional smoke wood is not essential, but you can add some if you prefer. Let your ham grill-roast for approximately 15 minutes per pound. Remember, the ham is already fully cooked, so the goal is to bring it up to temperature.
Glaze the Ham
When the ham reaches an internal temperature of about 49ºC, it's time to apply a sweet glaze if desired. Prepare a glaze that typically contains a dominant sweet element like honey or maple syrup, cut with mustard, and often enriched with bourbon or whiskey. Brush the glaze on the ham periodically until it reaches a final temperature of 57ºC.
Once your ham is fully cooked and glazed, remove it from the grill and let it rest for a few minutes before slicing. The result will be a succulent, flavorful, and visually appealing smoked ham that will impress your guests and make your meal truly memorable. Enjoy!
Frequently Asked Questions
- Can I use any type of ham for grilling?
- Do I need to use additional smoke wood?
- What temperature should I aim for when grilling the ham?
- How long should I let the ham rest before slicing?
Yes, you can use any cooked and cured ham for grilling. Shank portion, butt portion, or loaf-style hams all work well.
Since hams are already smoked, additional smoke wood is not essential. However, you can add some if you prefer a stronger smoky flavor.
Maintain a temperature of about 163ºC during the grill-roasting process. This ensures even cooking and helps the ham reach the desired internal temperature.
Allow the ham to rest for a few minutes after grilling to let the juices redistribute. This will result in a more tender and flavorful ham.
Grilling a smoked ham is a fantastic way to elevate its flavor and create a stunning centerpiece for your meal. By following these steps, you'll be able to grill a smoked ham to perfection, with a beautifully seasoned crust and a moist, tender interior. Whether you're hosting a special occasion or simply want to enjoy a delicious ham, grilling is a surefire way to impress your guests and create a memorable dining experience.
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