Grilled Ham With Glaze Food

GRILLED HOLIDAY HONEY HAM

Steps:

• Trim the ham of any excess fat, but leaving 1/4-inch of fat on the ham. With a sharp knife, score the fat on the top of the ham. Place the ham on a large rimmed baking sheet.
• Whisk together the brown sugar, salt, black pepper, cumin, ginger, mustard powder, and cinnamon in a small bowl. Reserve 1 tablespoon of the dry rub mixture for the glaze. Season the ham with the remaining dry rub. Place plastic wrap over the ham and put it in the refrigerator for 8 to 12 hours. Allowing the seasoning to penetrate the ham overnight will give it a fuller flavor.
• Preheat your charcoal grill to 300 degrees F for indirect heat.
• Place the baking sheet with the ham on the grill grates, with the ham flat side down. Cover the grill and let the ham cook for 2 hours.
• Heat the butter, thyme, honey, vinegar, and reserved dry rub together in a medium saucepan until the butter melts. Stir together until smooth. Brush the ham with the glaze, cover with grill lid, and grill for 30 minutes more, basting the ham every 10 minutes with the glaze. Remove to a platter, let rest for 30 minutes, then carve and serve.

GRILLED HAM

Steps:

• Preheat grill to 350 degrees F (175 degrees C).
• Mix brown sugar and mustard together in a bowl until a paste forms.
• Place ham on a large piece of aluminum foil. Spread brown sugar paste over entire ham. Wrap foil securely around ham, sealing all of the edges together. Place wrapped ham in a disposable pan.
• Grill ham on the preheated grill until heated through, about 2 1/2 hours. Remove ham from grill and let rest 30 minutes before slicing.

ZESTY GRILLED HAM

Steps:

• Place brown sugar, horseradish and lemon juice in a small saucepan; bring to a boil, stirring constantly. Brush over both sides of ham. , Place ham on an oiled grill rack over medium heat. Grill, covered, until glazed and heated through, 7-10 minutes, turning occasionally.

SKILLET GRILLED HAM WITH GLAZED PINEAPPLE

Steps:

• Heat 12-inch skillet over medium-high heat. Remove skillet from heat; spray with cooking spray. Add ham; cook 6 to 8 minutes, turning once, until browned. Remove from skillet; keep warm.
• In medium bowl, toss pineapple, syrup and curry powder.
• In same skillet, melt butter over medium heat; add pineapple mixture. Cook 4 minutes, stirring frequently, until pineapple is tender. Add brown sugar; cook 1 minute or until sugar is melted. Serve glazed pineapple over ham.

HONEY-GLAZED SMOKED HAM

Steps:

• Gather the dry rub ingredients and ham.
• The night before you smoke the ham, mix together the pepper, paprika, sugar, salt, dry mustard, and cayenne in a small bowl.
• Rub the spice mixture over the surface of the ham.
• Wrap the ham in aluminum foil and let it sit in the refrigerator overnight to soak up all the flavors.
• The next morning, remove the ham from the refrigerator and let it sit for 1 hour.
• Gather the basting sauce ingredients and ham.
• Prepare the smoker. You will be smoking at about 210 F/100 C for 5 to 6 hours, or until the ham reaches 140 F . (If you use a digital meat thermometer you can set the temperature to 140 F, and you'll be notified once the ham reaches the desired temperature.)
• In a saucepan, mix together the chicken stock, pineapple juice, vegetable oil, dry mustard, and ground cloves. Warm basting sauce over medium heat until completely mixed.
• Score the ham with a sharp knife, scoring in a diamond pattern about 1/4-inch deep.
• Tent the scored ham with foil to prevent it from drying out, and place ham in the smoker.
• Baste the ham with the sauce once every hour, recovering the ham with the foil.
• Gather the glaze ingredients.
• Mix together the honey, pineapple juice, dry mustard, and a pinch of ground cloves to form the glaze.
• Brush the ham generously with the glaze a couple of times during the last hour of smoking, re-covering with the foil to prevent drying out. Serve with your favorite sides and enjoy.

GRILLED & GLAZED HAM STEAKS

Steps:

• Make the glaze in a small saucepan by combining the preserves, mustard, lemon juice, and cinnamon. Cook and stir over low heat until thoroughly combined--about 2 to 3 minutes.
• Score fatty edges of ham.
• Grill ham over medium coals for 6 to 8 minutes per side, brushing with glaze during the last few minutes of grilling.

GRILLED MOLASSES AND RUM-GLAZED FRESH HAM

Steps:

• Brine ham: Bring all brining ingredients except ham to a boil in a deep 8- to 9-quart pot (such as a pasta pot), stirring occasionally until sugar and salt are dissolved.
• Remove from heat and add ham.
• (Brine should cover ham; if not, make more brine.) Cool mixture 30 minutes, then chill, covered, turning ham once or twice, at least 1 day and up to 2.
• Prepare grill for cooking using enough hardwood charcoal to fill a charcoal chimney or a shoe box.
• When coals are ready, push them to one side of grill, leaving about two thirds of grill without coals.
• Put a drip pan opposite coals.
• Make spice rub and cook ham: Finely grind all spice-rub ingredients together in an electric coffee/spice grinder.
• Drain ham and pat dry.
• Rub ground spices all over ham.
• Place ham on grill rack, fatty side up, over drip pan.
• Cover grill, leaving cover vents one fourth open and bottom vents fully open, and cook ham, adding a large handful of charcoal every 30 minutes.
• After 1 hour, turn ham around so other side faces coals and continue to cook until a meat thermometer inserted near but not touching bone registers 155°F, 1 to 2 hours more.
• Make glaze while ham is grilling: Heat glaze ingredients over moderate heat, stirring, until butter is melted.
• During last 30 minutes of grilling, brush ham with glaze several times, letting excess fall into drip pan.
• Serve ham: Transfer cooked ham to a platter and cover loosely with foil.
• Let ham stand 30 minutes to 1 hour before carving.
• Serve with pan drippings (skimmed of fat).
• Cooks' notes:.
• • Gas grill method: Preheat grill to moderately low.
• Place ham, fatty side up, in grill on a rack in a large broiler pan.
• Close lid, then roast about 3 hours.
• • Oven method: Roast ham, fatty side up, on a rack in a large roasting pan in a preheated 350°F oven, about 3 hours.

ZESTY HAM STEAKS ON THE GRILL

Steps:

• In a small saucepan mix together brown sugar, horseradish and lemon juice.
• Over medium heat, heat the glaze to where it's just coming to a simmer, stirring so the ingredients are well blended.
• Heat your grill to 450 degrees. Turn heat down to 350 degree. Place the ham steak on the grill and cook 4 - 5 minutes per side.
• Using a brush, baste both sides of ham with the glaze often. Grill over medium-hot until heated through and well glazed.
• Cut into portions and serve immediately.

GRILLED HAM WITH ORANGE MUSTARD GLAZE

Steps:

• Heat Grill: Heat your pellet, gas or charcoal grill to 250F degrees with an indirect heat zone. If using a gas grill, add Cowboy wood chips to a smoke box to add smoke flavor. (Scroll up to see details on how to cook ham on different types of grills.)
• Season: Place the ham in an aluminum half pan. Slather it with mustard. Coat with rub. Pour the beer, soda or juice into the pan around the ham.
• Grill: Place the ham on the grill over indirect heat and smoke for 3 hours. Baste with pan drippings every 30-60 minutes.
• Glaze: In a medium bowl, stir together the glaze ingredients. Pour the glaze onto the ham and continue cooking for 30 minutes.
• Serve: Remove the ham from the grill. Slice and serve.

GRILLED GLAZED HAM

Steps:

• Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Cut three 12-inch pieces of heavy-duty foil. Working one piece at a time, fold in half lengthwise. Fold in half again and fold in half one more time; you should have a long strip of foil about 1 1/2 inches wide. Twist the two ends of the strip in opposite directions making a twisted rope of foil. Repeat with the remaining two pieces of foil. Set all three ropes in the center of a small disposable aluminum roaster about 1 inch apart and place the ham on top. (The ropes will prevent the bottom of the ham from burning.) Cover tightly with foil and place over indirect heat (if your grill has a thermometer, it should be at around 325 degrees F). Cover the grill and cook until just warmed through, 35 to 45 minutes.
• Meanwhile, boil the pineapple juice, brown sugar and 1 teaspoon salt in a medium saucepan over medium-high heat until the glaze is very thick and has the consistency of honey, 8 to 10 minutes. Stir in the vinegar and remove from the heat.
• Carefully remove the foil cover from the ham and discard; baste with the glaze, making sure to get in between each slice. Increase the heat to medium-high and move the ham over direct heat. Cover the grill and cook until the glaze begins to bubble, about 5 minutes. Baste again with the remaining glaze, then cover and cook until the glaze bubbles, 5 minutes more. Continue basting and cooking until the ham is shiny and the glaze begins to brown, about 10 more minutes. Remove from the grill and let sit 10 minutes, uncovered, before serving.
• Meanwhile, grill the pineapple rings over direct heat until charred on one side, 4 to 5 minutes. Let cool. Arrange the pineapple rings on the uncut portion of the ham, grill marks facing up, and use toothpicks to secure them in place. Place a cherry in the center of each ring and secure with a toothpick.
• Serve the ham with any accumulated juices, remaining pineapple rings and cherries on the side.