Recipe Details

Spiced Grilled Ham with Citrus Glaze

Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 12 - 14

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

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 lemon marmalade, *
2 tablespoons orange juice
2 tablespoons brown sugar, packed

Cooking Directions

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.
 
* If you can’t find lemon marmalade, substitute another citrus marmalade.
Serves 12-14
 
 
Roasting instructions:
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.

Serving Suggestions

Grilled or roasted asparagus would be a natural alongside this ham—cook whole spears while the ham is resting. Steamed or grill-roasted potatoes, tossed with butter and parsley, would also be delicious. To make the recipe your own, try using different combinations of juice and jam, jelly, or marmalade for the glaze—apple juice and grape jelly, orange juice and strawberry jam, or apricot nectar and orange marmalade, for example.

Nutrition Information

Calories: 270 calories
Protein: 34 grams
Fat: 11 grams
Sodium: 80 milligrams
Cholesterol: 110 milligrams
Saturated Fat: 4 grams
Carbohydrates: 7 grams
Fiber: 0 grams

User Added Photos

Have you prepared this recipe? Upload a Photo. Photos must meet these file requirements:
File Size: 10mb or less
xx Dimensions (we will auto-scale)
File Types: Jpeg, Jpg, Gif, Png, Bmp, Tif

No community photos have been uploaded for this recipe.

 
 
 
Pork Social

Featured Video

Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade

About the Cut: Ham

Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.


Read more about Ham  Arrow
More recipes with Ham  Arrow

About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


Read more about Grilling  Arrow
More recipes with Grilling  Arrow

Featured Recipes

Tips and Tricks

Buying, Handling & Storage Tips

The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.


See more tips  View Recipe

Butcher's Tips

All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes - whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.


See more tips  View Recipe

Close
 
Rate this Recipe
My Rating * * * *
Review Title
Comment
Image
  Submit
 

spiced grilled ham with citrus glaze
by anonymous 04/15/2014
a friend cooked this using a spiral sliced ham right on the grill…was AWESOME. best ham we've ever had