Grilled Maple Glazed Ham {Holiday Recipe} - Out Grilling (2024)

FAQs

Can you cook a precooked ham on the grill? ›

Close the lid on your grill and adjust your vents to maintain a temperature of about 325°F. Add more coals as necessary. Let your ham grill-roast for roughly 15 minutes per pound. Because the ham is already fully cooked, you just need to bring it up to temperature.

The thing with glazed ham is that it doesn't actually need to be cooked because it's already cooked. It's just about getting that glaze just right!

Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 140° and ham is heated through. Baste frequently with brown sugar mixture.

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

Place wrapped ham into a disposable grill pan. Grill ham on the preheated grill until heated through, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove ham from the grill and let rest for 30 minutes before slicing.

Place the ham on a rack in a large baking pan and add about 1/4- to 1/2 inch of water to the pan. If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F.

Bake in a preheated 325F oven for 10-14 minutes per pound, or until a meat thermometer registers 135F. Remove from oven and let sit for 10 minutes before serving. If the ham came with extra glaze, follow the package directions for adding it and cooking the glaze.

Bake a partially or fully-cooked preserved ham for 10 minutes per 500g to reheat the ham completely through. Baste the ham every 20 minutes. To add moisture and flavour to the ham, open the open door and baste the meat with additional glaze, along with any juices that have escaped.

Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold, right out of the package. However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer.

Holiday Hams are fully cooked and ready to serve. We recommend serving them at room temperature. Just take them out of the refrigerator 30-45 minutes prior to serving to bring them to room temperature. Your ham is already spiral sliced to the bone.

Do you cook a ham at 325 or 350? ›

Heat oven to 325°F. Remove all packaging materials. Place ham, cut/flat side down, on rack in shallow roasting pan; cover tightly with aluminum foil. Heat approximately 18 to 23 minutes per pound until heated through.

Just because you roast your ham on the grill instead of in the oven, there is no need to alter any cooking times. A good rule of thumb is 12-15 minutes per pound when you stay between 225-250 degrees for a precooked ham. Track the temperature with your iGrill.

Can you overcook a glazed ham? Yes, you can. Overcooked ham can become dry. Cook the ham for 1 hour at 200ºC or until warmed through, basting it every 15 minutes.

After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so. Pull it out and brush on more glaze, then pop it back in the oven. Then pull it out and brush on more glaze!

About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done. The ham is ready when a thermometer reads an internal temperature of 135-140f.

Since the ham is already fully cooked, I just cook mine to 120 degrees. I then remove the ham from the foil, and apply my maple glaze. Most hams will come with a glaze packet or you can make your own. I then toss the hams back into the grill without foil for 5-10 minutes to let the glaze get nice and sticky.

Many people turn to their ovens to prepare their hams, but they are missing out on the tender, juicy ham that a gas grill can produce. You don't need a special smoker or charcoal grill – you can use the same grill you cooked hamburgers and hotdogs on last summer.

Start your cooking process at 225° then let it gradually creep up to 250° to 260°. Baste ham with glazing sauce every 10 to 15 minutes during the last hour of cooking time. Glazing compound will burn, so do not start glazing the ham until the internal temp of the ham reaches 120°.

Tightly wrap and seal the ham with foil so none of the juices escape. Place the ham in a baking pan and cook for approximately 20 to 25 minutes per pound, or follow the directions on the package for cooking times. A fully cooked ham will be done when the internal temperature reaches 130 degrees F to 140 degrees F.