Grilled Ham with Honey Bourbon Glaze
My wife’s family is coming over for Easter. And my wife, the ham fanatic, insisted on a double smoked ham from Sherman Provision.
Lucky for her, I ordered two – one for Easter dinner, and another for this blog post. One of the weird side effects to blogging is you get two holiday meals – the actual holiday, and the one you cook a few weeks ahead of time for the blog.
This is a problem when the recipe doesn’t quite work and I have to cook it a few times to get it right. “Daaad, do we haave to have Thanksgiving turkey agaaain?”
This time I got it right. My wife and kids started circling as I brought the glistening ham in from the grill. I had to beat them back with my grill spatula to get the pictures for this post – they kept trying to pick pieces of the crust off while I was setting up the camera. Once I had my pictures, I started carving, and for a while I couldn’t keep up with them. About a quarter of the ham disappeared from the cutting board before I put the knife down and asked if we could actually sit down to eat. They slunk off and set the table.
When I turned my back, my wife grabbed another piece of ham.
So, here is my easy grilled ham, glazed with honey, bourbon, and mustard. Cook it low and slow until the ham is reheated, brush it with a few layers of glaze, then carve and serve.
Recipe: Grilled Ham with Honey Bourbon Glaze
- Grill (I use a massive Weber Summit, which I love.)
- 9 inch by 13 inch aluminum foil pan
- Don’t use a spiral sliced ham with this recipe – the pre-slicing lets all the juices leak out while the ham is heating. Most spiral sliced hams recommend serving straight from the refrigerator for this reason.
- I recommend bone-in ham because I’m a bone-in kind of guy, and I get a less processed ham that way. (From least to most processed: “Ham”, then “ham with natural juices” are the best options; at my local grocery store, “ham with natural juices” is the best I can do. Next down is “ham with water added”, and the worst case scenario is “ham and water product”, which tends to look like a square loaf.) Now, I’m a ham snob – I like my pork minimally processed – but this recipe will work with any ham.
- Now, the downside to bone-in ham is carving around the bone. The bone is usually on one side of the ham, so I carve the other side first to get nice, big slices. Then I cut the rest of the ham away from the bone in largeish chunks, and carve those (or save them for later for ham salad or pea soup.)
- Want to cook the ham on a charcoal grill? See my “Rotisserie Ham with Orange and Honey Glaze” for indirect medium-low setup options; then, instead of using the rotisserie, put the grill grate back on and continue with step 4 – Cook the ham.
- If you really want to keep it simple, skip the glaze and the scoring. Then you’re using the grill as a glorified oven to reheat your ham…which can be useful if the oven is full of Easter side dishes.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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