Easter Ham: Grilled and Glazed 12

This is the tra­di­tion­al East­er ham that I have been grilling for my fam­i­ly for over 20 years.  My only com­plaint about this grilled ham is no left­overs. If there is any left after the meal, it makes it’s way home with every­one else instead of find­ing it’s way in between a cou­ple slices of rye the next day at my house. I hope this ham is as big a hit for your fam­i­ly as it has been for ours!

East­er Ham Ingre­di­ents:

1 can crushed pineap­ple (20 oz)
1 cup hon­ey
½ bot­tle White Zin­fan­del wine
zest and juice of one orange
1 cup brown sug­ar (remove this and add more hon­ey to make paleo friend­ly)
1 pineap­ple, cored and sliced (Option­al)
1 bone-in ham

Easter Ham: Grilled and Glazed 1-2
The East­er Ham Ingre­di­ents

For you paleo folks, increase the hon­ey and elim­i­nate the brown sug­ar to make it paleo friend­ly.

To make the ham glaze, com­bine all the ingre­di­ents (except for ham and the pineap­ple) in a bowl and mix well:

Easter Ham: Grilled and Glazed 3 Easter Ham: Grilled and Glazed 4 Easter Ham: Grilled and Glazed 5

Set up the Big Green Egg (BGE) for indi­rect grilling by putting the place set­ter over the char­coal:

Easter Ham: Grilled and Glazed 1
Slide the Place Set­ter over the Coals of the Big Green Egg

You can use your favorite wood chips or chunks in the Big Green Egg for smoke.  If you’re using anoth­er type of grill, put the fire one side and the ham on the oth­er to cre­ate the indi­rect grilling affect.

Your ham is actu­al­ly already cooked, so you’re real­ly just warm­ing it.  There­fore, you only want the BGE temp at 200–225° F.  Since this hol­i­day ham is get­ting a glaze, I rec­om­mend using a drip pan under the ham as well. Also, if you don’t go with indi­rect grilling, the sug­ar glaze will black­en real­ly bad.

Easter Ham: Grilled and Glazed 2
Drip Pan on the Place Set­ter for the Big Green Egg

This keeps drip­pings from going in the BGE and mak­ing a big mess.  You can also use the drip­pings on the side for any­one who wants to put them on the east­er ham for added fla­vor and juice!

Easter Ham: Grilled and Glazed 7
What’s bet­ter than Ham and Pineap­ple?

Option­al:  You can also cut up pineap­ple rings and put them on the ham.

Cut the pineap­ple and remove the core:

Easter Ham: Grilled and Glazed 8 Easter Ham: Grilled and Glazed 9 Easter Ham: Grilled and Glazed 10

Take tooth­picks and attach the rings to the East­er ham for the last 30–45 min­utes so that the pineap­ple doesn’t turn too dark and look unap­pe­tiz­ing. YUM!

Easter Ham: Grilled and Glazed 11
On the Big Green Egg

Grill your deli­cious ham for about 3 hours, glaz­ing every 30 min­utes.

Here is the grilled ham ready to come off the BGE to carve:

Easter Ham: Grilled and Glazed 13
Time to Remove from the Grill and Carve

Time to carve that suc­cu­lent grilled East­er ham:

Easter Ham: Grilled and Glazed 16
Here we have TWO Hams!
Easter Ham: Grilled and Glazed 15
Juicy

ENJOY!

If you have any ques­tions about this grilled East­er Ham, feel free to leave them below or shoot Tom an email.

Glazed Grilled East­er Ham
Author: 
Recipe type: Entree
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Grill Glazed Ham, adorned with Pineap­ple Rings
Ingre­di­ents
  • 1 can crushed pineap­ple (20 oz)
  • 1 cup hon­ey
  • ½ bot­tle White Zin­fan­del wine
  • zest and juice of one orange
  • 1 cup brown sug­ar (omit and increase hon­ey to make it paleo friend­ly)
  • 1 pineap­ple cored and sliced (option­al)
  • 1 bone-in ham
Instruc­tions
  1. Com­bine all the ingre­di­ents except the ham in a bowl and mix well.
  2. Pre­pare the BGE for two zone or indi­rect grilling
  3. Tar­get tem­per­a­ture inside the grill is 200–225
  4. Option­al: Stick slices of pineap­ple to the ham with tooth­picks
  5. Place the ham on the grill
  6. Glaze it every 30 min­utes
  7. Remove from the grill after 3 hours
 

 

Tom Jones

Tom Jones

Tom Jones

@GrillinFool

https://t.co/lVWgniik3V#Grill­Porn abounds here. All meat, all the time!
I need all the butcher diss­ing, non brisket smok­ing haters to line up in here and com­ment that this brisket needs …… https://t.co/apEVxJXIWK — 9 hours ago
Tom Jones

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