Grilled Molasses and Rum Glazed Fresh Ham
Elevate your holiday feast or backyard gathering with this show-stopping Grilled Molasses and Rum Glazed Fresh Ham. This recipe features a bone-in, skin-on fresh ham that’s marinated overnight with a fragrant blend of rosemary, thyme, garlic, and spices for deep, savory flavor. Perfectly cooked over indirect heat on the grill, the ham is basted with a rich, smoky-sweet glaze made from molasses, dark rum, and warm spices like cinnamon and nutmeg, creating a caramelized, golden finish that’s irresistibly indulgent. With its juicy interior and crackling, flavorful crust, this dish is perfect for entertaining a crowd and pairs beautifully with roasted vegetables, mashed potatoes, or a crisp apple cider. Impress your guests with this unforgettable centerpiece that combines classic barbeque techniques with the bold, unexpected flavors of molasses and rum!
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Recipe Information
Ingredients
- 8 pounds Fresh ham (bone-in, skin-on)
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 4 Garlic cloves, finely minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 0.5 cup Molasses
- 0.5 cup Dark rum
- 0.25 cup Brown sugar
- 2 tablespoons Cider vinegar
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Olive oil
- 1 cup Apple cider or water (optional for basting)
Instructions
Pat the fresh ham dry with paper towels and score the skin in a crisscross pattern, being careful not to cut into the meat.
In a small bowl, combine kosher salt, black pepper, minced garlic, rosemary, and thyme. Rub this mixture all over the ham, working it into the scored skin. Cover and let the ham sit in the fridge for at least 8 hours or overnight to marinate.
Preheat the grill for indirect heat at 325°F (163°C). If you’re using charcoal, arrange the coals on one side of the grill. For gas grills, light burners on only one side.
In a saucepan over medium heat, combine molasses, rum, brown sugar, cider vinegar, smoked paprika, cinnamon, and nutmeg. Bring the mixture to a simmer, stirring occasionally, and cook for 5 minutes until slightly thickened. Remove from heat and let cool.
Brush the ham with olive oil, then place it on the cooler side of the grill, skin-side up. Cover the grill and cook for about 3 1/2 to 4 hours, or until the internal temperature of the ham reaches 140°F (60°C). Rotate the ham occasionally for even cooking and baste with apple cider or water every 45 minutes if it starts to dry out.
During the last 30 minutes of cooking, brush the ham generously with the molasses and rum glaze, reserving a small amount for serving. Continue cooking until the glaze caramelizes and the internal temperature reaches 145°F (63°C).
Remove the ham from the grill, tent it with foil, and let it rest for 20 minutes before carving.
Serve warm, drizzled with the reserved glaze. Enjoy!
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 20.7 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1289 mg | 27% | |
*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.
