Maple Bourbon Glazed Grilled Ham

4.48 from 40 votes

Maple Bourbon Glazed Grilled Ham

There are lots of reasons to make a grilled ham, grilling lets you add flavors by using a dry rub and glaze, it concentrates the ham's natural flavor and juices while giving it a delicious, slightly smoky flavor, and a crisp crust.

Course Brunch, Dinner, Lunch

Cuisine American

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings servings

Calories 326kcal

Equipment

Silicone Basting Brush

Ingredients

3 to 5 lb ham

Dry Rub

1 tbsp brown sugar
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp salt
1/2 tsp pepper

Maple Bourbon Glaze

1/3 cup bourbon
3 tbsp maple syrup
2 tbsp butter

US Customary - Metric

Instructions

Assemble the dry rub by mixing the brown sugar, smoked paprika, garlic powder, mustard powder, salt, and pepper together.
1 tbsp brown sugar, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp mustard powder, 1/2 tsp salt, 1/2 tsp pepper
Using a sharp knife, make a series of crisscross cuts in a diamond pattern around 1/2 inch deep across the entire ham.
3 to 5 lb ham
Coat the ham in the dry rub, working it into the cut areas to help the flavors sink into the ham. This can be done a day or two before its cooked.
Using indirect heat, grill the ham for 2 to 2-1/2 hours. The ham is done when its internal temperature has reached 140°F (60℃).
While the ham is cooking, make the glaze by combining the bourbon, maple syrup, and butter in a small saucepan over high heat.
1/3 cup bourbon, 3 tbsp maple syrup, 2 tbsp butter
Stir the glaze while it comes to a boil. Lower the heat to medium-high and reduce the glaze for 10 minutes or until it starts to thicken.
Using a brush apply the glaze to the outside of the ham, turning the ham, so each side is coated. Let the glaze set for 10 to 15 minutes between each coat. The ham should be glazed at least three times with a few minutes of cooking time after the final coat to let the last layer set before taking the ham off the grill.
Let the ham rest for 5 to 10 minutes under a foil tent before serving. When slicing the ham, try and cut it so each slice comes includes a bit of the outside that has been glazed.

Nutrition