Sweet, salty, and savory, this easy Grilled Ham recipe is perfect for Sunday lunches and brunches.
Maybe it’s just a Wisconsin thing, but there’s no way around it. If I’m eating ham, it’s on a Sunday. It all stems from my childhood. After church, my family would pick up hot ham and rolls from the grocery store. I’d enjoy a lazy afternoon stuffing my face as I read the Sunday comics, pretending Monday wasn’t going to happen.
I’ve kept the Sunday ham tradition going with my own kids, though they get bored with the same old routine. Honestly, so do I. I’ve grown fickle in my old age. That’s why I like to switch it up with grilled ham!
Grilled ham feels like a recipe reserved for special occasions, and I do enjoy serving it on Easter and Mother’s Day. However, don’t let yourself think that means this recipe requires the fine china and mimosas. It’s simple enough that I’ll throw it on the grill for casual get-togethers where paper plates and PBR reign supreme. After all, why should the holidays get all the good stuff?
Unlike your typical cuts, bone-in ham comes fully cooked. All you need to do is dress up the flavors with one heck of a glaze. With bourbon as the base, this glaze blends honey and brown sugar for sweetness and tangy Dijon, which reduces to a sticky caramelized layer. Every slice comes out tender with perfectly crispy edges. Basically, this sweet-and-salty glaze turns any humdrum ham into a brunch-worthy classic—and the reason I rarely have leftovers.
Grilling a fully cooked ham
Ham may already be cooked, but there are so many awesome things you can do with it. Similar to hot dogs, grilling ham opens up a world of flavor. However, you’re not just plopping it on your grill and hoping for the best. There’s an art to the whole process.
Scoring the ham is crucial here—it’s not just for looks, though the diamond cuts are kind of awesome. Practically speaking, scoring allows your glaze to seep into the meat. Equally important is the water. Even though we’re using indirect heat, ham can dry out quickly on the grill. Water helps keep your ham moist during all the grilling and glazing. As long as you follow these two key steps, your grilled ham should turn out perfect!
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 4 days. Feel free to remove the bone! You can also freeze slices and store them in freezer-safe bags or containers for 2 to 3 months.
Serving suggestions
I like serving grilled ham with all my Sunday favorites like Garlic-Roasted Potatoes and Grilled Asparagus. Or for something more decadent, try some creamy Scalloped Potatoes. Its cheesy crust alone is worth the calories. And if this is part of a brunch, it’s practically a law that you must make at least one egg-based dish—personally, I think this is the Best Quiche Recipe ever. But you can also ditch the pie crust and go for a Mushroom Frittata!
Ingredients
- 1 fully cooked/smoked bone-in ham butt-half (between 10-12 pounds)
- 2 cups water
- 1/3 cup honey
- 1/3 cup brown sugar
- 2/3 cup bourbon
- 3 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- Kosher salt to taste
- Black pepper to taste
Instructions
- Remove the ham from its package and pat it dry with paper towels. Score the surface in a diamond pattern about 1/4 inch deep to allow the flavors to penetrate.
- Preheat your grill to medium-high indirect heat, aiming for about 350°F. Place the ham in a disposable aluminum pan and add 2 cups of water around it to keep it moist during cooking.
- Place the pan on the grill away from direct heat. Cook until the ham’s internal temperature reaches 135°F in the thickest part, which should take about 1.5-2 hours. Use a meat thermometer to ensure accuracy. Carryover cooking will take the internal temperature to the safe level of 140°F.
- In a small saucepan over medium heat, combine the honey, brown sugar, bourbon, Dijon mustard, garlic powder, salt, and black pepper. Stir and simmer for 5-6 minutes until the glaze slightly thickens.
- During the last 30-45 minutes of cooking, brush the ham generously with the glaze every 10-15 minutes to build up a flavorful coating.
- Once finished, remove the ham from the grill and let it rest for 15-20 minutes. Carve into slices and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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