Grill-Glazed Spiral Ham

Grill-Glazed Spiral Ham


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




Combine all ingredients, except the ham, and mix well in medium-size bowl
Next the glaze mixture will be added between each slice
Place the ham flat side down in a disposable aluminum pan
Set up the grill for indirect or two zone grilling with coals and smoke wood on one side and nothing on the other
Target temperature inside the grill is 325
Place aluminum pan over the side with no coals
Cooking time is 12-13 minutes per pound to an internal temperature of 140-150 degrees
Brush on another coat of glaze every 20 minutes throughout the cooking process
Pull the ham from the grill when it hits 140 degrees and let rest for 10 minutes so the juices redistribute throughout the meat.


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