Grilled Orange Ginger Ham

Grilled Orange Ginger Ham
Lisa McCorkle/E+/Getty Images
Ratings (8)
  • Total: 2 hrs
  • Prep: 25 mins
  • Cook: 95 mins
  • Yield: Serves 16
Nutritional Guidelines (per serving)
238 Calories
11g Fat
14g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: Serves 16
Amount per serving
Calories 238
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 14%
Cholesterol 74mg 25%
Sodium 1347mg 59%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Protein 20g
Calcium 23mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fabulous recipe needs to be started a day ahead of time in the marinade. It's cooked on the grill using the indirect grilling method. Ham cooked on the grill has even more wonderful smoky flavor than a smoked ham. 

You will most certainly have to add more coals during the cooking time to keep the heat at the proper temperature if you are using a charcoal grill. A chimney starter is best for this. A grill thermometer place in the grill (not a meat thermometer) is the best way to ensure that the temperature stays at the right place for food safety reasons.

Ingredients

  • 1 cup orange juice
  • 1/4 cup honey
  • 1/8 teaspoon white pepper
  • 3 tablespoons grated ginger root
  • 2 tablespoons vegetable oil
  • 4 pound fully cooked boneless ham
  • 1/4 cup honey
  • 1/2 cup apricot preserves
  • 2 tablespoons orange juice
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon ground ginger

Steps to Make It

  1. Gather the ingredients.
  2. In large zipper lock food storage bag, combine 1 cup orange juice, 1/4 cup honey, pepper, ginger root, and oil and mix well. Score ham on top in a diamond pattern, making cuts about 1/4" deep.
  3. Place ham in bag along with marinade; seal and turn to coat. Refrigerate for 4-24 hours, turning occasionally.
  4. Prepare grill for indirect cooking; place drip pan in center and arrange coals around the edges of the drip pan. Heat coals until gray. Remove ham from marinade and place on grill over drip pan.
  5. Cover and grill for 1 hour 20 minutes, brushing with marinade several times during cooking. Turn ham over once halfway during cooking time. Discard any remaining marinade.
  6. In a small saucepan, combine 1/4 cup honey, apricot preserves, 2 tablespoons orange juice, Dijon mustard, and ground ginger. Bring to a boil and simmer over low heat for 5 minutes, stirring frequently. Brush this sauce on ham. Cover and grill for 8 minutes longer. Brush sauce on ham again, cover and grill for 8 minutes longer until ham is glazed.