Grilled Holiday Honey Ham

Total Time:
14 hr 15 min
15 min
12 hr
2 hr

12 to 16 servings

  • 1 (12 to 14-pound) fully-cooked, bone-in ham, preferably shank-end
  • Dry Rub:
  • 2 tablespoons light brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 1 teaspoon mustard powder
  • 1 teaspoon ground cinnamon
  • Glaze:
  • 1 stick (1/2 cup) butter
  • 3 tablespoons chopped fresh thyme leaves
  • 3/4 cup honey
  • 1/4 cup apple cider vinegar

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.

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3.7 6
EVERYONE loved the ham! Make it every year now as per their request... hubby grills it to perfection... Thanks for sharing your recipe with us :) item not reviewed by moderator and published
The dry rub was very good; however, the amount of thyme in the glaze was too much. It overpowered instead of enhancing the natural flavors of the ham. I would not use this recipe again. item not reviewed by moderator and published
Excellent. Now a go to recipe for holiday hams. Only change is that I chose to sub ground cloves (heavy pinch for the cinnamon. Also decrease time by about 30% because I prepare a smaller ham. item not reviewed by moderator and published
Not good at all. I kind of questioned the use of cinnamon and cumin in this, but did it anyway. Family did not like it. Once I cut off the outside, then it wasnt as bad and at least didnt go to waste. Will never make this again. item not reviewed by moderator and published
We loved this ham! Of course we tweaked it a bit to put our own little touch of love in it, but it was fabulous! So keep the recipes coming guys! item not reviewed by moderator and published
yummmm, outstanding item not reviewed by moderator and published
<p>The recipe calls for fresh thyme. Did you use dried thyme instead? When substituting dry herbs for fresh, you should only use 1/3 the amount called for, because the flavor is more concentrated in the dried herbs. So, if 1 Tbsp. fresh, sub 1 tsp. dried.</p><p>Conversely, if it calls for 1 tsp. dried herbs, you should use 1 Tbsp. fresh. Hope this helps!</p> item not reviewed by moderator and published

Not what you're looking for? Try:

Honey Ham with Mandarin Oranges

Recipe courtesy of Robin Miller