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Grilled Glazed Ham Recipe

Grilled Glazed Ham
Source: Recipe courtesy of Food Network Kitchen



  • One 8- to 10-pound bone-in spiral-cut smoked ham
  • One 20-ounce can pineapple rings, rings and juice separated
  • 1 packed cup dark brown sugar
  • Kosher salt
  • 2 tablespoons apple cider vinegar
  • 10 maraschino cherries, stems removed


  • 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



A recipe from Recipe courtesy of Food Network Kitchen

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