Easter is a wonderful time to get the grill fired up and the tradition on most Easter tables is ham. There are so many ready-to-eat, smoked hams on the market these days. We eat ham year round and my kids love it.
As our family works together to eat a whole lot leaner I have been buying small Black Forest hams from the grocer. They are a lot leaner than the traditional bone-in ham.
I like this combination of a sweet and spicy glaze. It packs a bit of a punch and really takes the ham to a whole other level. You can use this glaze on pork as well for even more great grilling results.
Use any pepper jelly you would like but I think the cherry jalapeno jelly works best with the natural sweetness of the ham.
Sweet and spicy, this cherry jalapeno honey ginger glazed ham is sure to be a hit at your Easter table.
- 1 cup dark amber honey
- 1/2 cup cherry jalapeno jelly
- 1 teaspoon powdered ginger
- 2 2-pound boneless Black Forest hams
- 2 cups apple juice
- Preheat your grill to medium high heat.
- In a small bowl mix the honey, jalapeno jelly and ginger. Microwave for one minute then whisk together.
- Score each of the hams 1/2-inch deep to create a checkerboard pattern.
- Place the hams cut side down in a disposable aluminum pan.
- Pour apple juice in the bottom of the pan and place on the grill for half an hour.
- Glaze hams with the honey mixture every 15 minutes for 1 1/2 to 2 hours.
- Remove hams from pan and place directly on grill. Glaze with pan juices. Grill for 2-3 minutes, then remove from grill and rest for 10 minutes before slicing.
- Serve with any additional pan juices.
For a crispier texture, thickly slice ham and grill the individual slices for an additional 2-3 minutes per side.