Grilled Ham with Sweet Mustard Glaze

Grilled Ham
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There are so many great things about grilling a ham. Obviously, it’s delicious but it’s also so versatile. A good-sized ham can feed a family with ham steaks one evening, then be used to make the perfect ham sandwich the next day, then cut up to be incorporated into a mouthwatering casserole or pasta salad on yet another occasion.

When it comes to grilling a ham, one sure-fire crowd pleasers will be a glaze that leaves the edges sweet and crispy. To achieve this crispy perfection, it’s important to score the ham in a pattern to help drive the glaze deep into the edges. The following recipe is custom made to get these results and is sure to have friends and family coming back for seconds.


Grilled Ham with Sweet Mustard Glaze


Grilled Ham with Sweet Mustard Glaze

Ham with Sweet Mustard Glaze

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: --

Serving Size: --

Calories per serving: --

Fat per serving: --

Ham with Sweet Mustard Glaze


  • 1 cup brown sugar
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup Dijon mustard
  • 1/4 cup molasses
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon grated ginger
  • 1 3-4 pound boneless cooked half Black Forest ham


  1. Combine the brown sugar, orange juice, mustard, molasses, vinegar and ginger in a medium sauce pan.
  2. Simmer the glaze on medium heat for 10-15 minutes or until the sugar has dissolved and the ingredients are thoroughly incorporated.
  3. Score the ham into a diamond pattern.
  4. Spread 1/2 cup of the glaze evenly over the ham.
  5. Preheat the grill to medium heat.
  6. Place the ham, cut side down, on the grill for 15 minutes.
  7. Glaze the ham with an additional 1/2 cup of the glaze.
  8. Grill the ham for another 20-30 minutes or until the glaze has set.
  9. Remove the ham from the grill.
  10. Increase the heat on the grill to medium high.
  11. Slice the ham into 1/2-inch thick slices.
  12. Grill each slice for 5-10 minutes or until lightly charred.
  13. Serve with remaining glaze.

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