A grilled spiral-sliced ham is an excellent choice when you want a centerpiece that feels impressive without requiring complicated preparation. Because the ham is already cooked, the process is primarily about warming it slowly, adding smoky character, keeping the meat moist, and finishing it with a flavorful glaze. This version combines a fully cooked spiral-sliced ham with Dijon mustard, pork rub, and a choice of fruit beer, lemon-lime soda, or apple juice. The ham is cooked over indirect heat at a low temperature, allowing it to gradually warm while absorbing a subtle smoky flavor. During the final stage, an orange mustard glaze made with orange marmalade, Dijon mustard, soy sauce, and optional hot sauce is added to create a glossy coating with a balance of sweet, tangy, savory, and lightly spicy flavors.
Ingredients
- 1 (10-pound) spiral-sliced cooked ham
- 1/4 cup Dijon mustard
- 2 tablespoons pork rub
- 12 ounces fruit beer, lemon-lime soda, or apple juice
- Wood chips, pellets, or charcoal (depending on your grill)
- 1/2 cup orange marmalade
- 1/4 cup Dijon mustard
- 2 tablespoons soy sauce
- Hot sauce, to taste (optional)
Instructions
- Preheat your gas, charcoal, pellet, or ceramic grill to 250°F (121°C). Arrange the grill for indirect cooking so the ham is positioned away from the primary heat source. Add wood chips, pellets, or charcoal as appropriate if you want additional smoky flavor.
- Place the spiral-sliced cooked ham into an aluminum half pan. Spread the Dijon mustard evenly over the outside of the ham. Sprinkle the pork rub over the mustard-coated surface, covering the exterior evenly.
- Pour the fruit beer, lemon-lime soda, or apple juice into the bottom of the pan around the ham. Pour slowly to prevent the liquid from removing the mustard and pork rub from the surface.
- Place the pan on the grill over indirect heat. Close the lid and maintain the grill temperature at approximately 250°F (121°C).
- Grill the ham for approximately 3 hours. During the cooking period, baste the ham with the juices collected in the pan every 30 to 60 minutes.
- While the ham cooks, combine the orange marmalade, Dijon mustard, soy sauce, and optional hot sauce in a medium bowl. Stir thoroughly until the ingredients form a smooth glaze.
- After the initial 3-hour cooking period, brush or pour the orange mustard glaze over the ham. Allow some of the glaze to work into the spaces between the spiral slices.
- Return the ham to the grill and continue cooking for approximately 30 minutes. The glaze should become glossy and lightly caramelized.
- Carefully remove the ham from the grill. Allow it to rest for 15 to 20 minutes before serving.
- Separate the spiral slices along their natural cuts and arrange them on a serving platter. Serve warm with your preferred side dishes.
Notes
Use a fully cooked spiral-sliced ham for this recipe. Maintain the grill at approximately 250°F (121°C). Cook the ham using indirect heat rather than placing it directly over the heat source. Baste every 30 to 60 minutes with the juices from the pan. Apply the orange mustard glaze during only the final 30 minutes of cooking. The glaze contains marmalade, so applying it too early can cause excessive browning. Fruit beer, lemon-lime soda, and apple juice can all be used as the cooking liquid. The optional hot sauce adds warmth and additional flavor without needing to make the glaze very spicy. Use an aluminum half pan to collect cooking juices and simplify cleanup. For heavier hams, place the aluminum pan inside a second aluminum pan for additional support when moving it. Let the ham rest for 15 to 20 minutes before serving. Save the ham bone for soups, beans, greens, or other slow-cooked dishes. Storage: Refrigerator: Store the ham in an airtight container for 3–4 days. Freezer: Freeze for up to 6 months. For the best flavor and texture, use frozen ham within 1–2 months. Reheating: For individual slices, microwave until heated through. For larger portions, place the ham in a covered skillet over medium-low heat with a small splash of water or juice. Heat gently until warmed through.
