How To Cook A Ham On A Charcoal Grill

Grilling the Perfect Ham on a Charcoal Grill: A Mouthwatering Guide

When it comes to grilling, hamburgers and hotdogs may be the usual suspects. But have you ever considered cooking a moist and flavorful ham on a charcoal grill? It may sound unconventional, but trust us, the results are absolutely delicious. In this article, we will walk you through the step-by-step process of grilling a ham on a charcoal grill, ensuring a juicy and flavorful centerpiece for your next cookout. So, fire up the grill and let’s get cooking!

What You’ll Need:

• A ham (choose a bone-in ham for even more flavor)
• Charcoal briquettes
• Chimney starter
• Grill grate
• Meat thermometer
• Aluminum foil
• Marinade or glaze (optional)
• Wood chunks or chips (for adding smoky flavor)

Step 1: Prepare the Grill

Start by setting up your charcoal grill for indirect heat. Fill the chimney starter with charcoal briquettes and ignite them. Once the briquettes are covered with a layer of gray ash, carefully pour them onto one side of the grill, creating a two-zone fire. Place a drip pan filled with water on the other side of the grill to catch any drippings and help maintain moisture inside the grill.

Step 2: Preparing the Ham

Remove the ham from its packaging and pat it dry with paper towels. This will help the marinade or glaze adhere better. If desired, you can marinate the ham overnight or apply a flavorful glaze. A popular glaze option is a mixture of brown sugar, mustard, and honey. Be creative and experiment with different flavors that complement the natural sweetness of the ham. Brush the marinade or glaze generously over the entire surface of the ham.

Step 3: Grill the Ham

Place the ham on the grill grate, directly over the drip pan. If you want to add a smoky flavor, toss wood chunks or chips that have been soaked in water onto the charcoal. Cover the grill with the lid, ensuring that the vents are partially open to allow for proper airflow.

Keep a close eye on the temperature. Cook the ham at a consistent temperature of around 325°F (162°C) until the internal temperature reaches 145°F (63°C). Use a meat thermometer to check the temperature at the thickest part of the ham, avoiding contact with the bone.

Step 4: Rest and Serve

Once the ham reaches the desired internal temperature, carefully remove it from the grill and wrap it loosely in aluminum foil. Allow the ham to rest for about 15-20 minutes, which will help redistribute the juices and make it even more succulent.

After resting, it’s time to carve and serve! Slice the ham into thin or thick slices, depending on your preference, and arrange them on a platter. The combination of smoky char and succulent meat will surely impress your guests.

So next time you want to switch things up on the grill, consider cooking a ham on a charcoal grill. The unique smoky flavor and tender texture will leave your taste buds wanting more. Don’t be afraid to get creative with your marinades or glazes, as they can elevate the flavors to the next level. Now, gather your family and friends, fire up the grill, and enjoy a heavenly ham straight from the grill!