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I have always thought of ham as strictly something you serve for Easter. We are big pork fans at our house and my kid’s number one choice for dinner is usually pork tenderloin. Ham is such an easy meat to prepare. It basically just needs to be heated through and it is so versatile. The leftovers can be made into all kinds of fun things so I’m not sure why we don’t eat ham more often.
The National Pork Board recently invited me to be one of their Easter Ham Ambassadors.
They sent me a recipe for Spiced Grilled Ham with Citrus Glaze. Now I have to admit, grilling a ham had never entered my mind! But yes, it can be done!! I love the idea too because usually at Easter or any other big meal there is a waiting line for the oven. Being able to grill the ham opens up the oven for lots of other things like homemade rolls, potatoes, etc.
You treat your grill just like a oven. We have a gas grill so I heated it up to about 400 degrees using only the flames on the sides, turning the middle burners off. This creates a nice warm and toasty oven for your ham.
I coated the ham in a spice rub of coriander, paprika, cumin, cinnamon and cloves.
I then placed it on a piece of foil right on the grill and closed the lid for about 1 1/4 hours or so. You want to cook it for about 15-20 minutes per pound.
The recipe calls for a bone in ham but I couldn’t find one at any of the grocery stores around me – they hadn’t received their Easter hams yet so I used a small 4 lb. black forest ham. So the outside of the ham is not burned!! It is suppose to be black 
Also score the top of the ham in a diamond pattern with a knife about 1/8 inch deep into the fat. As it bakes the cuts will separate forming some pretty little diamond shapes on the ham.
About the last ten minutes glaze the ham with a mixture of a citrus flavored marmalade(orange, lemon or citrus), orange juice and brown sugar. The glaze will lightly caramelize and taste just lovely. The ham should reach an internal temperature of 140 degrees. Again, remember the ham is already cooked through, you are basically just heating it up.
The glaze created a delicious, sweet coating to the outside of the pan. I also heated up some of the extra marmalade and poured it over the meat for a little extra sweetness. And besides being delicious it was pretty too. A garnish of parsley and sliced lemons gave it the finishing touch.
If you don’t have a grill you can also do this in the oven. Just heat oven to 400 degrees and place ham in the lower third of the oven.
After removing from the grill or oven allow it to rest for about 15 minutes and then slice to serve. Spiced Grilled Ham with Citrus Glaze will make the perfect, delicious addition to your Easter dinner or brunch.
You can find this recipe and other delicious recipes for ham at Pork Be Inspired. There are 180 recipes for ham leftovers so I can’t wait to check some of those out. That’s one of the est parts of having a ham – the leftovers!!
{giveaway closed}
The best news is I have a $30.00 gift certificate for a ham from the National Pork Board to giveaway today! To enter the giveaway just leave a comment below – let me know what your favorite way to serve ham is! Giveaway is open until March 15th midnight PST. Only three days but I want to be able to get you your coupon in time to use for Easter!
The National Pork Board is also hosting a fun Pursue Your Pork Passion contest. Check out the details.
You can also check out their Ham-A-Day Giveaway on Facebook
Some other pork recipes you may enjoy:
Orange Marmalade Pork Tenderloin
Crock Pot Maple and Brown Sugar Pork Tenderloin
Enjoy!
Leigh Anne
You can also visit me on Facebook, Pinterest, Twitter or Instagram.
Ingredients
- 6 to 7 pound fully-cooked bone-in ham, trimmed
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup citrus flavored marmalade (lemon, orange,etc.)
- 2 tablespoons orange juice
- 2 tablespoons brown sugar, packed
Instructions
- Preheat a gas or charcoal grill to medium-hot (375 to 425 degrees F).
- Prepare the grill for indirect cooking: For a gas grill, turn off the center burner; for a charcoal grill, bank the coals on either side; place a drip pan under the grate between the heat sources.
- Score a diamond pattern into the ham, about 1/8-inch deep into any fat.
- In a small bowl, combine the coriander, paprika, cumin, cinnamon, and cloves. Rub the spice mixture over all sides of the ham.
- Place the ham, flat side down, in the center of the grill over the drip pan. Cover and cook, adding briquettes to a charcoal grill as necessary to maintain the heat, until the internal temperature of the ham reaches 140 degrees F, 1 1/2 to 2 hours or 15 to 18 minutes per pound.
- Meanwhile, in a small bowl, combine the marmalade, orange juice, and sugar.
- Brush the marmalade mixture over the ham.
- Cover and grill 5 minutes, until the glaze is lightly caramelized.
- Remove the ham from the grill, transfer to a cutting board, and let rest 15 to 30 minutes.
- Preheat the oven to 400 degrees F. Position a rack in the lower third of the oven.
- Score a diamond pattern into the ham, about 1/8-inch deep into any fat.
- In a small bowl, combine the coriander, paprika, cumin, cinnamon, and cloves.
- Rub the spice mixture over all sides of the ham.
- Place the ham, flat side down, in a large shallow roasting pan and cook until the internal temperature of the ham reaches 140 degrees F, 1 1/2 to 2 hours or 15 to 18 minutes per pound.
- Meanwhile, in a small bowl, combine the marmalade, orange juice, and sugar.
- Brush the marmalade mixture over the ham.
- Return to the oven and roast 5 minutes, until the glaze is lightly caramelized. Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes.
I like to put a mustard glaze on the ham. Afterwards, I use it for sandwiches and scalloped potatoes.
The Glaze for your Ham looks delicious, what a beautiful Ham. Have a great St. Patrick’s Day and thank you so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen
Miz Helen recently posted..Whats For Dinner Next Week 3-17-13
I love to use cubed ham with monterey jack cheese in a crescent roll crust. Heats up nicely as leftovers too.
I cook Easter dinner every year for our family and we always have ham at the table. I would love to win one.
featured this yumminess today xo
Katherines Corner recently posted..Recipes That Help You Feel Better
What a fantastic idea to grill ham. I have to admit I have never thought of that. You got a gorgeous crust on it. Thanks so much for sharing on Thursdays Treasures.
Christie – Food Done Light recently posted..Orzo with Artichoke Lemon Pesto
You make it look so absolutely scrumpteous! Well done. Thank you for linking it up with us. A new party opens again later today. I hope to see you there again. Stay in touch! ~ Rose
commentluv’ : http://www.finecraftguild.com/kaleidoscope-quilt-pattern/ — a fabulous quilted pillow pattern. Free.
This looks so delicious, a perfect dish for an Easter meal!