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!
***Editor’s Note ~ Our latest ham recipe also involves pineapple like this one. The new creation involves a spiral ham as well as some rum.
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 Prep:
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:
How to Grill an Easter Ham
Set up the Big Green Egg (BGE) kamado grill for indirect grilling by putting the plate setter over the charcoal:
You can use your favorite wood chips or chunks in the kamado 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.
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!
To pineapple or not to pineapple
Optional: You can also cut up pineapple rings and put them on the ham.
Cut the pineapple and remove the core:
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!
Grill your delicious ham for about 3 hours, glazing every 30 minutes.
Here is the grilled ham ready to come off the kamado to carve:
Time to carve that succulent grilled Easter ham:
If you have any questions about this grilled Easter Ham, feel free to leave them below.
If lamb is more your thing for Easter, we can help.
Glazed Grilled Easter Ham
- 20 oz crushed pineapple
- 1 cup honey
- ½ bottle white zinfandel wine
- ¼ to ⅓ cup orange juice (from 1 orange)
- 2 to 3 tbsp orange zest (from 1 orange)
- 1 cup brown sugar (omit and increase honey to make it paleo friendly)
- 1 pineapple cored and sliced, optional
- 1 bone-in ham
- Combine all the ingredients except the ham in a bowl and mix well.
- Prepare the BGE for two zone or indirect grilling
- Target temperature inside the grill is 200-225
- Optional: Stick slices of pineapple to the ham with toothpicks
- Place the ham on the grill
- Glaze it every 30 minutes
- Remove from the grill after 3 hours