Smoked Glazed Ham
On The Grill
by SuperUser Account
Oil your ham
- 1 ham, not the smoked kind with the weird fake casing, but one that isn't pre-formed and processed
- mesquite wood chips, soaked at least 1 hour
- tin foil
- 1 to 2 tbsp. oil
- salt and pepper to taste
- ½ cup of apple cider vinegar
- ¼ cup of ketchup
- 2 tbsp. fresh lemon juice
- 3 tbsp. brown sugar
- 3 tbsp. honey
- 2 tbsp. soy sauce
- 1 tbsp. grainy dijon mustard
- salt and fresh ground black pepper to taste
Bring the ham to room temperature before cooking.
Preheat your grill to 300°F, preparing for indirect cooking.
Rub the face of the ham, the flat part, with a little bit of oil, season with salt and pepper to taste. You may want to lay down some tin foil to cover the baking tray before placing the ham on a baking sheet flat side down.
Take the wood chips that were soaking and put them into a square of tin foil, or fill the Napoleon® Smoker Tube. If using tin foil ’cause you forgot to bring the Smoker Tube with you, make the tin foil into a packet and seal the top. Poke some holes in it to allow the smoke out.
Put the ham on the off side of the grill, and place the Smoker Tube or wood chip packet over the on side of the grill. Pour a little bit of water into the baking tray and do not let it run dry. Allow the ham to cook for about 10 minutes per pound, about an hour and a quarter.
While the ham is cooking, combine all of the glaze ingredients in a sauce pan. Bring the glaze to a simmer and allow it to reduce for about 5 minutes.
Glaze the ham for the last 45 minutes of cooking time.
The glaze is still pretty runny and will land in/on the baking tray. Make sure that you have water on hand because the sugars will burn to the tray.
The ham is done when it reaches an internal temperature of 160°F. Be careful not to let the thermometer touch bone or it will give you an off reading.
Carefully remove the ham from the grill and carve it up. Try to save the leftover liquid that is in the baking pan, use it as a sauce.