Grilled Ham with Maple Cranberry Glaze
Who else will be having a grilled ham for the holidays? I’ve partnered with Grimm’s Fine Foods to develop a delicious grilled recipe using their incredible festive ham and a maple cranberry glaze.
This ham cooked over an indirect heat portion of the grill. A roasting pan with water, orange slices and rosemary is placed under the grill grates to keep the ham from drying out.
The fat is scored with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Then is placed fat-side up, directly on the grill above the roasting pan.
Halfway through the cook, the ham will be brushed with this festive glaze until caramelized and gorgeous!
Once cooked carefully remove the grill grate, then strain the remaining pan juices into a saucepan and boil until slightly syrupy. Spoon the reduced pan juices over the ham and serve with any remaining glaze.
This festive ham recipe is easy, delicious and sure to be the centerpiece on your holiday table.
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Cheers! James & Elaine
Grilled Ham with Maple Cranberry Glaze
Ingredients
- 1 – 10 to 15- pound Grimm’s Fine Foods Festive Ham
Maple Cranberry Glaze
- ½ cup cranberry juice
- ½ cup orange juice
- ¾ cup pure maple syrup
- 2 cups cranberries
- ¼ cup Dijon
- 1 tablespoon rosemary chopped
Garnish (optional)
- Orange slices
- Pomegranate
- Rosemary
Instructions
- Let the ham sit at room temperature, 30 minutes to 1 hour.
- Prepare the grill for indirect cooking. Place a shallow roasting pan under the portion of the grill that will not have direct heat. Pour 2 cups water into the pan, add a few orange slices and a couple of springs of rosemary. Preheat the grill to 325°F.
- Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham, fat-side up, directly on the grill above the roasting pan.
- Bake until a thermometer inserted into the ham registers 110°F, 2 to 2 ½ hours, adding another 1 cup water to the pan if the liquid evaporates.
- While the ham is baking, prepare the glaze.
- In a saucepan, boil cranberries, cranberry juice, orange juice and maple syrup with Dijon mustard over medium heat until syrupy, about 10-15 minutes. Remove from the heat and stir in rosemary.
- Set aside until time to glaze.
- Brush the glaze all over the ham glaze. Continue cooking, brushing with the glaze twice more, until the glaze is caramelized and the thermometer registers 140°F, 1 ½ to 2 more hours (total cooking time will be 15-18 minutes per pound). 40 minutes before total cooking time, arrange 6-8 orange slices on top of the ham and continue cooking (this is purely for presentation and totally optional!)
- Transfer the ham to a cutting board or platter and let rest 15 to 20 minutes.
- Carefully remove the grill grate, then strain the remaining pan juices into a saucepan and boil until slightly syrupy. Spoon the reduced pan juices over the ham.
- (Optional) garnish with orange slices, pomegranates, and rosemary.
- Serve with any remaining glaze, slice and enjoy.
Notes
- Total cooking time will be 15-18 minutes per pound, or until thermometer registers 140°F
- Cook time could also be affected by the temperature outside and the wind.
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