BBQ Glazed Ham
with Smoked Honey and Dijon
by Andrea Alden
Use a baking sheet or the rotisserie
1 4-lb. ham bone in or out
- 1/2 cup of brown sugar, packed
- 2 tbsp. your favorite BBQ seasoning like Club House La Grille Honey
- 1 large clove of garlic, grated
- 1/2 cup of red wine vinegar
- 1/4 cup of dijon mustard (spicy if you like it that way)
- 1/2 cup of smoked honey
Preheat your grill to between 400°F and 425°F. Prepare for indirect grilling. Alternatively, preheat your rear burner and prepare to use your rotisserie instead.
Pat the ham dry and brush the flat face with some oil. Place the ham onto a foil lined baking sheet or thread the ham onto the rotisserie rod, securing it in place with forks. You may need to use the counterbalance if the ham is bone in.
In a large bowl, combine the brown sugar, and seasoning. Add the honey, vinegar, garlic, and mustard, whisking until the only chunks are the garlic.
Place the ham onto the grill between the two lit burners or centered in front of the rotisserie burner. Bake the ham for 15 minutes.
Begin basting the ham every 15 minutes, for 45 to 110 minutes, or until an instant read thermometer says 140°F. Remove the ham from the grill and let it rest for 10 to 15 minutes before slicing.
If there's any remaining glaze, use it as a sauce when you serve. There is no need to heat the glaze because the ham was already fully cooked (smoked) when you put it on the grill. However if you want to thicken the glaze, put it and any glaze that may have dripped off of the ham into a sauce pan and bring them to a boil. Reduce it by 1/3 or so.
Serve this with your favorite roasted vegetables, and scalloped potatoes.
Rest 15 mins before slicing
serve with your favorites
Try our scalloped potatoes
BBQ Glazed Ham with Smoked Honey and Dijon was a huge success. We have more leftover ham than we know what to do with. Okay, that’s a lie, we’re going to turn at least half of what’s left into split pea with ham soup. The rest, well, we’re not sure yet. Do you have any suggestion?
PRO TIP! Place foil into the drip tray to catch whatever falls from the ham while basting. That glaze is sugar-laden and will burn to the pan.