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Apricot-Glazed Grilled Ham for Christmas

I will admit that I’m not crazy about baked hams. They just kind of whisper boring to me from the plate. I can be convinced, however, if the ham is covered in a crispy sweet glaze. There’s something about the glazing of a ham that transforms it into a completely different meal for me, and grilling it until it is caramelized just adds points, and I was excited to see Kingsford‘s apricot-glazed spiral ham.

Being that Ole is the perpetual grill master at our house, even in the cold winter months, I knew this is one we’d try. Chris Lilly also has barbecue recipes for a whole line of holiday and winter-type dishes, so if you’re in a warmer area or are brave enough to grill in the snow, head on over and check them out. Leave your oven open for pies and cookies, and get your meat and sides on the grill.

Spiral Sliced Ham with Spicy Apricot Glaze

8 pound spiral sliced bone-in cured ham
½ cup apricot preserves
¼ cup honey
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1½ teaspoons Worcestershire sauce
½ teaspoon soy sauce
½ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon rubbed sage
1/16 teaspoon ground cloves

In a medium bowl, combine the glaze ingredients and mix well. Double a large piece of aluminum foil and place the ham, flat side down, in the center of the doubled foil. Pour ½ cup of the glaze mix on top of the ham and spread it evenly over the entire ham. Wrap the aluminum foil tight over the ham and seal it.

Prepare an outdoor charcoal grill for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the grill reaches 300 degrees Fahrenheit, place the wrapped ham on the void side of the grill and close the lid. Cook for three hours or until the internal temperature of the ham reaches 140 degrees Fahrenheit.

Remove the ham from the cooker, unwrap the foil, and place the ham in the center of a baking pan. Pour the remaining glaze over the top of the ham and spread it evenly. Place the ham back on the grill, close the lid, and cook for an additional 10 minutes or until the glaze firms. Remove the ham from the grill and serve.

Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford charcoal. Pictures used with permission from Kingsford.

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