Grill Glazed Spiral Ham ***Editor’s note ~ We decided to update the pics for this post as the originals were taken with a pretty terrible camera. We hired a free lance photographer to do the work and he has done an amazing job. Don’t worry, the originals are still here, just down at the bottom below the recipe card. Feel free to check those original pics out if you like***

Smoked ham is a holiday mainstay, which is a shame.  I admit to placing ham into the winter grilling category when it is actually a treat to be enjoyed anytime. Ham, or in this case, a ham portion, is the perfect choice for a cold weather grilling recipe because it requires little attention.

An eight pound spiral sliced portion was selected at a local market to be grilled for this post:

Grill Glazed Spiral Ham
MmmmmMmmmm Ham!
 Is it really sliced?  Let’s take a closer look:
Grill Glazed Spiral Ham
Those look like spiral slices
Grill Glazed Spiral Ham
Yeah, spiral sliced

The slices are indeed there and I’m anxious to see what can be done with this soon to be grill-glazed spiral ham.

One thing to look for is the phrase “natural juices” as opposed to “water added” ham:

Grill Glazed Spiral Ham - 05
Mmmmm, natural juices

Natural juices ham has less added moisture than the water added variety. Water added hams tend to be of lesser quality.  I think I’ll leave it at that lest a lengthy discussion of curing, brining, and other methods becomes required.

The spiral ham is placed flat side down in an aluminum pan:

Grill Glazed Spiral Ham
Needs a pan

Depending on the weight of your ham, you might want to add second pan for reinforcement. When handling a hot and heavy grilled item caution and grill gloves must be employed.

The glaze is a modified version of a recipe originated by the champion pitmaster, Chris Lilly.

Glaze ingredients

1/2 cup apricot jam or preserves
1/2 cup honey
1/2 cup white wine
2 tbsp brown sugar
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp balsamic vinegar
1 tsp Yoshida’s cooking sauce (substitute soy sauce if desired)
1/2 tsp smoked paprika
1/4 tsp black pepper (not shown…how did I ever miss that?)
1/4 tsp Ancho chile powder (substitute chipotle or cayenne as desired)
1/4 tsp garlic powder
1/8 tsp cinnamon
1/8 tsp sage
1/16 tsp ground cloves

Grill Glazed Spiral Ham Ingredients
The ingredients

Combine all ingredients and mix well in medium-size bowl.

Next the glaze mixture will be added between each slice to add moisture and flavor deep inside the soon to be grill-glazed spiral ham.  This is a minimal effort grilling recipe.  Once the ingredients are gathered and combined, making a grilled ham is easy!

Grill Glazed Spiral Ham
Get down deep between those spiral slices

Don’t forget to coat the outside as well:

Grill Glazed Spiral Ham
Glazed Ham

The grill is set up for indirect cooking with coals flanking the pan o’ ham with apricot wood added for a double smoke effect.  Most any fruitwood will do but since this is an apricot glaze I thought I’d utilize my existing supply of apricot wood:

Grill Glazed Spiral Ham - 11
Wood ready for the grill
Grill Glazed Spiral Ham - 12
Flank method of offset smoking

The soon to be grilled ham is on, smoke is rising, and it is time to close the lid on the grill and let the heat and smoke work their magic:

Grill Glazed Spiral Ham - 14
What a view!

Expected grilling time is 12-13 minutes per pound at grill temperature of 325 degrees or until internal ham temperature is in the 140-150 range.

An hour into the cook the grill-glazed spiral ham is browning nicely but I’m concerned about drying out the tasty meat.  There is significant caramelization of the sugars in the glaze ingredients.  The aroma is rather amazing:

Grill Glazed Spiral Ham
Coming along nicely

A coating of glaze is added approximately every 20 minutes:

Grill Glazed Spiral Ham
Time for more glaze

Take a closer look at the effect the glaze is having on the exterior of the grill-glazed spiral ham above.  If the amount of browning shown is a bit much for your taste simply apply a foil tent over the ham during the grilling process.  The tent will provide protection from the heat and also hold in moisture.

Note: If you desire a heavy sugary glaze, now would be the time to apply the sugar (during the last 20 minutes of grilling).  The choice of sugar is very important.  Regular white sugar doesn’t create the a great coating or crust.  The best choice would be turbinado sugar or raw sugar available at most markets.  Turbinado sugar has a higher burn point than regular sugar, 365 versus 325 degrees, and is coarser.  Apply the sugar but stay nearby and watch closely to prevent burning.  Burning is not a reversible process so pay close attention until the sugar is melted and caramelized.  I did not choose this method for this grilling recipe but wanted to make you aware of the option.

Once it hits 145, it was off the grill and into a foil tent:

Grill Glazed Spiral Ham - Foiled
Ham Camping

Carving along the natural contour of the grilled ham makes serving so easy:

Grill Glazed Spiral Ham
Carve, baby carve

The flavor imparted by glazing and smoking was mildly sweet as well as savory, and all around fantastic with that gooey, crispy caramelized exterior. Next time I attempt this grilling recipe I will remove the ham from the grill at a temp of 140 so more moisture will be retained.  This effort wasn’t dry but I want to compare the two.  This is a recipe I look forward to doing again and hope you give it a try and find the same enjoyment this Grillin’ Fool did.  Oh, the asparagus?  It was a much sweeter and milder flavor than the green version.  If you see it available I suggest taking advantage of the opportunity and get it onto your grill.

If you have any questions or comments about this grilling recipe, feel free to leave them below or shoot me an email.

5.0 from 2 reviews
Grill-Glazed Spiral Ham
Author: 
Recipe type: Entree
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
 
An extremely easy crowd pleaser with minimal prep and grill maintenance
Ingredients
  • ½ cup apricot jam or preserves
  • ½ cup honey
  • ½ cup white wine
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 tsp balsamic vinegar
  • 1 tsp Yoshida’s cooking sauce (substitute soy sauce if desired)
  • ½ tsp smoked paprika
  • ¼ tsp black pepper (not shown…how did I ever miss that?)
  • ¼ tsp Ancho chile powder (substitute chipotle or cayenne as desired)
  • ¼ tsp garlic powder
  • ⅛ tsp cinnamon
  • ⅛ tsp sage
  • 1/16 tsp ground cloves
  • 8 lb spiral sliced ham
Instructions
  1. Combine all ingredients, except the ham, and mix well in medium-size bowl
  2. Next the glaze mixture will be added between each slice
  3. Place the ham flat side down in a disposable aluminum pan
  4. Set up the grill for indirect or two zone grilling with coals and smoke wood on one side and nothing on the other
  5. Target temperature inside the grill is 325
  6. Place aluminum pan over the side with no coals
  7. Cooking time is 12-13 minutes per pound to an internal temperature of 140-150 degrees
  8. Brush on another coat of glaze every 20 minutes throughout the cooking process
  9. Pull the ham from the grill when it hits 140 degrees and let rest for 10 minutes so the juices redistribute throughout the meat
 

And here are the pics from the previous photoshoot. Notice, some of the shots of the grill that I no longer own are used to help explain the process:

Grill Glazed Spiral Ham - 20

Grill Glazed Spiral Ham - 01 Grill Glazed Spiral Ham - 02 Grill Glazed Spiral Ham - 06 Grill Glazed Spiral Ham - 03 Grill Glazed Spiral Ham - 04 Grill Glazed Spiral Ham - 07 Grill Glazed Spiral Ham - 08 Grill Glazed Spiral Ham - 09 Grill Glazed Spiral Ham - 13 Grill Glazed Spiral Ham - 15 Grill Glazed Spiral Ham - 16 Grill Glazed Spiral Ham - 19 Grill Glazed Spiral Ham - 20 Grill Glazed Spiral Ham - 21 Grill Glazed Spiral Ham - 24 Grill Glazed Spiral Ham - 25

24 comments

That looks great. Can’t wait to try it. Thanks for sharing and posting amazing pictures!

Reply

I highly recommend it. Take an ordinary ham extraordinary!

Can’t wait to make this tommorow. Will post pictures!

Reply

Approved

Sent via the Samsung Galaxy S™ III, an AT&T 4G LTE smartphone

——– Original message ——–

It was fantastic! So easy!

Reply

I noticed that the packaging stated ready to eat. If that’s the case, do I have to cook the ham to an internal temperature of 145 degrees?

Reply

Eddie,

You don’t have to cook it at all. You can serve it cold and it would be perfectly safe. All you want to do is warm it up. 145 is probably fine…

…….Scott

Hi Scott,

Thanks for your prompt response. I realize the answer should’ve been obvious, but I’m new to cooking and sometimes require more detailed instructions. LOL!

Anyway, I grilled the spiral ham and just want to say that it came out fantastic.

Thank again!

No problem, Eddie. Keep your grill on!

…….Scott

Can you use a gas grill?

Reply

Absolutely, Pamela.

Greg, have tou tried the spiral ham on a Weber Smoky Mountain smoker? I am definitly going to try the ham !

Reply

Do you apply the glaze to the outside of the ham before smoking, or just every 20 min during the cook time? I am smoking my ham today for my family!

Reply

George,

You can go either way…

Love it already the glaze is amazing cant wait to dig in with the rest of my easter feast

Reply

This is my 2nd Easter making a grilled ham! I love this recipe as it really frees up my oven for other things. This year pineapple soufflé!

Reply

Brittany, happy to help!

…….Scott

I have a party for a good crowd tommorro, my anxiety level has dropped, because of your’e direction. Thanx!!!!

Reply

Alfred, you’re going to be just fine. Let me know how it comes out!

…….Scott

Thanks for the recipe. A big hit this Easter!!

Reply

We’re glad it was a big hit for you and your guests! Your response spurs us on to do more recipes to advance the success of backyard grillers everywhere.

My result was great. I made some mods as follows:
I followed the baste recipe precisely except for marmalade (had none). I substituted orange juice.
Ham weight 11 lbs.
On a Weber kettle, I started with 40 coals (20 per side). I placed the ham in a foil pan as directed on the top grill. I placed a pan on the lower rack in between the coals. I had 1 inch of water in that pan to try to maintain moisture.
I used 4 wood chunks directly on the coals. The wood chunks were soaked in water for a half hour.
I have a thermometer on the grill lid. Max temp for hour one was 350F.
I basted every 30 minutes.
At hour two, I added eight new coals to each side of the grill. Temperature was steady at 275F for the hour.
I continued to baste every half hour. Added more wood for smoke as needed.
Continued this routine through hour three. Temp was between 250-275. Took the ham off the grill at 3 hours. Placed ham in a pan and wrapped in foil for another 30 minutes.
Carved half the ham. Guests were delighted. After guests ate, carved the butt end. That, my friends, is the smoked candy. Hand those out with some desserts. And your favorite aperitifs.

Reply

Do follow this. My result was great. I made some mods as follows:
I followed the baste recipe precisely except for marmalade (had none). I substituted orange juice.
Ham weight 11 lbs.
On a Weber kettle, I started with 40 coals (20 per side). I placed the ham in a foil pan as directed on the top grill. I also placed a pan on the lower rack in between the coals. I had 1 inch of water in that pan to try to maintain moisture.
I used 4 wood chunks directly on the coals. The wood chunks were soaked in water for a half hour.
I have a thermometer on the grill lid. Max temp for hour 1 was 350F.
I basted every 30 minutes.
At hour two, I added eight new coals to each side of the grill. Temperature was steady at 275F for the hour.
I continued to baste every half hour. Added more wood for smoke as needed.
Continued this routine through hour three. Temp was steady at 250-275. Took the ham off the grill at 3 hours. Placed ham in a pan and wrapped in foil for another 30 minutes.
Carved half the ham. It was beautifully moist and smoky. Guests were delighted. After guests ate, carved the butt end. That, my friends, is the smoked candy. Hand those out with some desserts. And your favorite aperitifs.

Reply

I’m glad that turned out good for you and your guests Glenn. Smoked candy. I love that term-may I borrow that please?

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: