Charcoal Grilled Sugared Ham
Savor the smoky-sweet perfection of Charcoal Grilled Sugared Ham, a show-stopping centerpiece for any gathering. This recipe combines the rich, caramelized flavors of a dark brown sugar, Dijon mustard, and honey glaze with the deep, smoky essence of slow-grilled, bone-in ham. Prepared over a two-zone charcoal fire, this ham develops a glossy, golden crust that tantalizes the taste buds while remaining tender and juicy inside. For an extra layer of complexity, optional wood chips can be used to infuse a subtle smoky aroma. Perfectly balanced with a hint of ground cloves and kosher salt, every bite bursts with flavor. Whether served at a festive holiday feast or a casual backyard cookout, this irresistible recipe is guaranteed to impress. Cooking it on a charcoal grill not only infuses authentic smokehouse character but also creates an eye-catching presentation that's sure to elevate your table.
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Recipe Information
Ingredients
- 6 lbs Bone-in ham (pre-cooked, unglazed)
- 1 cup Dark brown sugar
- 2 tbsp Dijon mustard
- 2 tbsp Honey
- 0.5 tsp Ground cloves
- 2 tbsp Unsalted butter (melted)
- 1 tsp Kosher salt
- 4 lbs Charcoal briquettes
- 1 cup Wood chips (optional, for added smoke flavor)
Instructions
Prepare the charcoal grill. Set up a two-zone fire by piling hot charcoal briquettes on one side of the grill and leaving the other side empty for indirect cooking. Optionally, soak wood chips in water for 30 minutes and place them on top of the hot coals for added smoky flavor.
In a small mixing bowl, combine dark brown sugar, Dijon mustard, honey, ground cloves, melted butter, and kosher salt. Stir until it forms a smooth glaze.
Score the surface of the ham in a diamond pattern, making shallow cuts about 1/4 inch deep. This allows the glaze to penetrate the meat and creates decorative slices when serving.
Rub a small amount of the glaze over the surface of the ham to coat it lightly. Reserve the remaining glaze for basting during cooking.
Place the ham on the cool side of the grill (indirect heat zone), flat side down. Close the lid and maintain the internal grill temperature at 325°F (163°C).
Every 20 minutes, open the lid and baste the ham generously with the reserved glaze using a brush. Rotate the ham slightly each time for even caramelization and cooking.
Cook the ham until it reaches an internal temperature of 140°F (60°C). Use a meat thermometer to check the temperature in the thickest part of the ham. This process usually takes about 1.5 to 2 hours.
Once the ham is fully cooked and the glaze has caramelized into a shiny, golden-brown crust, transfer it to a cutting board and let it rest for 10-15 minutes.
Slice the ham into thin slices along the scored lines, arrange on a platter, and serve hot. Enjoy with sides of your choice!
Nutrition Facts
Calories |
5182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1423 mg | 474% | |
| Sodium | 33322 mg | 1449% | |
| Total Carbohydrate | 308.7 g | 112% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 305.3 g | ||
| Protein | 572.0 g | 1144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 7702 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
