How To Cook Christmas Ham On A BBQ?

In a deep disposable baking dish, rub the ham with the mustard and sugar mixture. Cook for 1 hour on a covered barbecue over indirect heat, according to the manufacturer’s recommendations.

On the grill, how do you prepare Christmas ham

This is a fantastic ham that I originally baked because it wouldn’t fit in my oven.

Barbecue gives a nice smoky flavor to the dish. Store Christmas ham in a ham bag or cotton pillow slip in the refrigerator for up to a week, changing the bag or pillowcase every few days.


Heat the jam and 1/2 cup sherry in a saucepan over medium heat until the jam is hot and sticky.

Wipe the ham with a cloth or paper towel, then carefully remove only the skin, reserving the fat.

Score the ham in a cross pattern, being careful not to go too deep into the meat.

2/3 of the glaze should be applied to the ham (reserve the glaze while cooking.)

On top of the glaze, press brown sugar into all nooks and crannies of the ham.

Place the ham on a roasting plate on a rack above the grill, with 1 cup of water on the bottom. Bake for 1 1/2 hours, brushing every 20 minutes with glaze. If the top burns too quickly, cover it with foil so it doesn’t burn. Make sure there is some water at the bottom of the dish.

How long does it take for ham to cook on the grill

2 1/2 hours on the hot grill, cook the ham until really hot. Remove the ham from the grill and set aside to cool for 30 minutes before slicing.

On the grill, how do you cook cooked ham

For many people at this time of year, ham is a typical dinner. It’s also one of my favorite times of year as I really enjoy the ham and pea soup. A soft and juicy slice of ham with a crunchy and sweet top is one of my favourites.

Now, I’ve made my fair share of ham and can confidently state that the best way to do it is on the grill. Cooking your convection grill is unrivaled. The surface of your ham is perfectly browned with the glaze of your choice while the inside is perfectly cooked. It didn’t get much better.

The only advantage of cooking your ham over the barbecue is the added flavor. There are many other benefits to cooking your ham this way.

There’s no mess inside the house (and only a handful outside on the grill), the oven doesn’t get monopolized by your main course and can be used for a variety of side dishes or desserts, and it’s a great way to enjoy the approaching spring weather.

Here are some suggestions for those of you looking to head out for your holiday dinner and take your ham to the next level…

  • The cooking time in the recipe should not be changed. There’s no need to change the cooking time just because you’re roasting ham on the grill, not in the oven. When cooking cooked ham at 225-250 degrees, a fair rule of thumb is 12-15 minutes per pound. With your iGrill, you can track the temperature.
  • Make sure you coat your ham at least 10-15 minutes before you remove it from the grill. Your glaze will caramelize and brown in time.
  • Give your ham time to rest. This will allow the ham liquid to seep back into it, making it more moist. This process will take about 30-45 minutes.

The final advice I have for you is to enjoy every bite and save the ham bones for the pea soup!

Is it possible to roast raw ham

  • Make sure the grill is set for indirect grilling.
  • Place a drip pan under the ham to catch any drips.
  • In the thickest part of the ham, place a meat thermometer.
  • Cover the grill and place the ham on it.
  • Bake for 1 1/2 to 2 hours over coals (or until thermometer reads 155 – 160).
  • SAUCE: Combine chili sauce, vinegar, lemon juice, mustard, and garlic in a mixing bowl.
  • Mix thoroughly.
  • During the last hour of cooking, brush the ham with the sauce constantly.
  • Allow at least 10 minutes for the ham to rest before cutting.

Is it possible to cook gammon on the grill

For a quick grilling, Grilled gammon steak is perfect. Cooking oil should be sprayed on each gammon so it doesn’t stick to the grill. Bake for about 8 minutes on each side on a very high grill to get that charcoal grilled flavor. The best way to eat it is with a double egg and chips.

On a gas barbecue, how do you cook ham

  • Heat your gas grill to 500 degrees Fahrenheit.
  • In a 13-by-9-inch aluminum foil pan, lay the ham flat side down.
  • Prepare your grill for indirect heat grilling.
  • The grill lid must be closed.
  • Toss the ham in the glaze.
  • After an hour, apply the glaze to the ham.
  • If the pan is dry, add more water to the ham.

How do you make BBQ gammon glaze

In a small saucepan, combine 1/2 cup Coles barbecue sauce, 1 tablespoon Coles Dijon mustard, and 1/2 cup water. Simmer for 5 minutes over medium heat, stirring occasionally, or until sauce thickens slightly. Meanwhile, 10cm from the knuckle, cut the skin from the ham shank (7kg Coles ham butcher the whole leg).

What’s the best way to cook ham rump

On certain occasions, such as Easter, many people, myself included, offer large and delicious ham. But things changed on a hot summer day a few years ago, when I invited the family over for a casual dinner.

Due to the weather, I chose to prepare the main course on the grill, but I wanted to do something unusual, which was not a burger.

I saw the bone ham in the meat area while at the grocery store deciding what it should be. I thought making one of those would be a simple way to feed a lot of people, but it also meant I’d be heating the house when I roasted that ham in the oven.

But then it occurred to me that I often cook very large whole birds and grilled meats on the barbeque; surely i can do the same with big ham. That’s what I do. It’s easy to make, delicious, and I’ve included the recipe below.

To refresh your memory, ham is made from the hind legs of a pig. The ham is most often cut and sold in supermarkets in the calf, which is the bottom of the leg (as shown in today’s photo), and the hip or butt, which is the top of the leg. For today’s recipe, you can use any cut.

The ham pieces are also available cooked. When you cook ham on the grill, all you’re really doing is enriching the outside color and heating it to about 140F or higher when tested in the center with a meat thermometer.

To cook the ham on the grill, I put it in a barbecue-safe cooking pot beforehand. I’ll put the pot with the ham on one side of the barbecue once it’s cooked. I would then turn off the heat on one side and set the heat on the other until the temperature in the room is around 375 degrees Fahrenheit with the lid closed.

This indirect hot cooking method turns your BBQ into a convection oven. The heat will rise from one side of the grill, touch the lid, and swirl around and over the ham, heating it evenly without the flames directly reaching the pan and scorching it from the bottom.

Later in the cooking process, I coat the ham with the honey-mustard combination. I let the ham rest for 10 minutes before slicing and serving it when done.

I occasionally offer ham with corn on the cob, pickles, chutney, and mustard, as well as a variety of salads, such as today’s red cabbage slaw.

Other times, I’ll serve sliced ​​ham with bread, pickles, mayonnaise, mustard, and toppings like lettuce and Swiss cheese slices, and let diners make their own ham buns.

The slaw of today’s meal might be served with ham or sandwiched between bread.

Roasted Ham with Honey, Mustard and Sage

A sweet and spicy sauce coats delicious grilled ham in this easy summer dish.

Heat the grill to medium-high, about 375 degrees Fahrenheit indoors. Make shallow slashes about an inch apart across the top of the ham in a diamond pattern. Place the ham in a large cast-iron skillet or other strong, shallow skillet ideal for grilling, sloping side up. Fill the pot with juice.

Cover the ham loosely with aluminum foil and place it on one side of the grill. Turn off the heat under the ham and keep the other side of the grill on medium-high, adjusting the heat as needed to keep the temperature at 375 F. Cook the ham for 60 minutes with the lid closed.

After the ham is cooked 60 minutes, remove the foil and brush with a third of the glaze. Close the lid and cook the ham for 15 minutes without covering it with the foil. Cook for another 15 minutes after brushing off a third of the glaze.

Spread the remaining glaze over the ham and cook for 10 minutes. Remove the ham from the grill, cover with foil, and set aside to rest for 10 minutes before slicing and serving.

Note: Most supermarkets sell dried sage leaves in bottles, which are made from crushed sage leaves. Not to be confused with ground sage which looks like powder.

Red Cabbage and Kale Slaw with Pumpkin Seeds and Raisins

This lively slaw has an earthy flavor that goes well with smoky ham. You can prepare the sauce and slaw ingredients ahead of time. Refrigerate each component separately until ready to combine and serve.

to taste with salt and freshly ground black pepper

To make the sauce, combine all ingredients in a jar and shake vigorously. In a salad dish, combine the slaw ingredients, add the dressing, mix well, and serve.

Note that the kale is sliced ​​into short strips, about 12 inches wide. Roasted pumpkin seeds can be found in the bulk foods section of grocery stores and at bulk food retailers.

Eric Akis has written eight cookbooks. On Wednesdays and Sundays, the column runs in the Life section.

On the grill, how do you cook large amounts of ham

Allow 35 to 40 minutes per pound to roast the ham bones, and make sure the internal temperature reaches 145 degrees by the end of cooking. Allow three minutes before chopping the ham. The ham glaze transforms the rump cut into something more succulent and scrumptious.

Trim/Clean Your Ham

Cleaning your ham should be your first priority. This requires removing any loose skin and folds of flesh that may be hanging around. Most hams are already in excellent condition when you buy them from the store, but if not, take a minute to prepare them.

Your Ham Score

After that, it’s time to score the ham. There are several schools of thought on how to do this properly. The diamond pattern (engraving a row of parallel lines, then rotating one by 45-90 degrees to produce a diamond) and the spiral groove are two of the most famous designs (one long groove, surrounding the ham in a spiral). The grooves should be about a quarter inch deep.

Your Ham Season

It’s time to season the ham after you’ve washed and carved it. Make your own spice mix or use your favorite pork or ham. If you choose the latter, start with the sweeter flavors and work your way up to salty and spicy.

Smoke Your Ham

It’s time to light the grill! Preheat oven to 300 degrees Fahrenheit. Smoke the ham until the internal temperature reaches 155 degrees Fahrenheit. During this time, sprinkle the BBQ sauce or glaze over the ham every 20 minutes.

Wrap the ham in foil and let the internal temperature work on the meat for another 20 minutes once it reaches 155oF.

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