How to cook a ham on the grill?

It’s been a tradition in the United States for decades: every year, on the Sunday before Thanksgiving, Americans cook hams to celebrate their gratitude.

And how better to do it than on a grill? Here are some tips for how to cook a ham on the grill.

Table of Contents

Ingredients:

1 ham.
1 tsp. paprika.
1 tsp. chilli powder.
1 tsp. salt.
1/2 tsp. black pepper.
1 tbsp. olive oil.

Instructions:

Preheat your grill to medium-high heat.
In a small bowl, mix together the paprika, chili powder, salt and black pepper.
Coat the ham in the spice mixture and then drizzle it with olive oil.
Grill the ham for about 10 minutes per side, or until it’s cooked through.
Serve hot!

How long to cook a ham on the grill?

Cooking times vary depending on how hot your grill is, how much fat is on the ham (fat cooks at a lower temperature), and how big the ham is. For 5 pounds, plan for about 2 hours; 15 pounds will need closer to 3-4 hours.

You also want to make sure that the ham isn’t so close to the heat source, or it can dry out too quickly. Remember that you want plenty of time for it to cook before serving!

A good way of making sure this doesn’t happen is by cooking with indirect heat rather than directly over the fire.

Finally, don’t forget to baste and check your ham throughout the cooking process because some parts may cook more quickly than others.

How do you cook a fully cooked ham on a gas grill?

In order to cook a fully cooked ham on a gas grill, you will need your Weber Gas Grill for indirect grilling by turning on only one burner and closing the lid or placing it on an unlit burner, hickory wood chips in a foil packet, and space between the edges of ham and grate.

You should also remove any excess fat from the ham before cooking. Finally, place your fully cooked ham over indirect heat at one end of the grill with space between the edges of ham and grate.

Can you grill cooked ham?

Yes, you can. However, a cooked ham often does not need to be grilled as it’s warm enough already. But if you prefer cooking it on the grill or just want to give it a little extra crispiness, here is how to cook a ham on the grill:

Prepare your Weber Gas Grill for indirect grilling by turning on only one burner, and closing the lid or placing it on an unlit burner.
Place hickory wood chips in a foil packet, poke holes in the top of the packet, and place near the bottom of the grill grate.
Place ham (with any excess fat trimmed) over indirect heat at one end of the grill with space between edges of ham and grate.

Can you heat a spiral ham on the grill?

Grilled spiral ham is perfect for the holidays and would be delicious when served with a selection of fresh roasted vegetables.

Cooking a whole spiral-sliced ham on a grill is easier than you might think, as long as your gas grill has at least two or more cooking zones.

Start by placing your prepared over indirect heat to allow for even cooking throughout the ham, and preheat all burners on your gas barbecue (or turn on electric coils) until they are just beginning to crackle around the edges with heat.

What temperature should a cooked ham be?

230 degrees Fahrenheit or 110 degrees Celsius.

How much ham do I need?

Assuming you are feeding five to six people, 3 pounds should suffice. You can cook a ham larger than that but it will take longer to cook. If you buy a fully cooked ham, make sure to remove the piece.

Can you smoke ham on a gas grill?

It’s difficult to smoke anything on a gas grill, so it’s usually best to cook foods like ham directly (rather than indirectly) on an outdoor grill over indirect heat.

How many will a 5 pound ham feed?

Of course, the amount you will need depends on how many guests you have coming, the type of ham whether bone-in or boneless. The 5 pound ham will feed around 10-12 people.

Is bone-in or boneless ham better?

Bone-in ham is better because you get more flavor from the bone than from a boneless ham. The price might be slightly higher, but if you love how a cooked ham tastes then why not splurge?

Does spiral ham have a bone?

No, ham doesn’t have a bone in it. The bone in a ham is typically removed or omitted, depending on how the pig was raised and how it was processed.

Should I wrap my ham in foil?

Yes, foil is a good idea. Wrap the ham in an aluminum-foil packet with holes poked in the top before putting it on the grill. This will help prevent the ham from drying out while maintaining its juices and flavor.

Do you cover a ham to cook it?

No, which is how they got the name “unsmoked boiled ham.”

If you want a traditional cooked ham, then wrap and refrigerate it for one to two weeks. This will make sure the meat becomes tender enough so that it is easy to cut without fully cooking it first.

For a roasted ham, you don’t need to cook it beforehand – just proceed as usual with your roasting plan.

Roasted hams usually have a higher fat content than boiled hams so they can better handle an extended roasting time before becoming too dry or overcooked.

Do you add water to a ham?

“Yes, most people add water to smoked hams. The water helps eradicate any smoky flavors that are produced. You may need to increase or decrease the temperature depending on how much ham you put in the oven.”

Can you cook ham without aluminum foil?

You can absolutely cook ham without aluminum foil! It’s how they’re often cooked in Europe. To do this, heat the oven to 325 degrees F and preheat your roasting pan for about 20 minutes to ensure that it’s up to temperature.

Once it is, transfer your wrapped ham joint (fully cooked or raw) onto a wire rack placed on top of the prepared roast pan – if you’ve got one- and cover tightly with foil.

The wire rack will keep the meat off of any liquid fats pooling on the bottom of the roasting tray so that things don’t end up burning as easily as they might otherwise.

Conclusion:

To cook a ham on the grill, you need to set your Weber Gas Grill for indirect grilling. You can do this by turning on only one burner and closing the lid or placing it on an unlit burner.

Place hickory wood chips in a foil packet, poke holes in the top of the packet, and place it near the bottom of the grill grate. Next, place ham (with any excess fat trimmed) over indirect heat at one end of the grill with space between edges of ham and grate.

Finally, close up all vents so that air is flowing across but not directly onto food being cooked indirectly at low temperatures which will help ensure more even cooking throughout meat while keeping surface dryer than when cooking directly over high-heat flames.

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