Whole Ham on the Barbecue
Elevate your backyard barbecue with this show-stopping Whole Ham on the Barbecue recipe! This juicy, bone-in ham is slow-smoked over hickory or applewood chips, infusing it with a deep, smoky flavor that’s perfect for any celebration. Scored in a diamond pattern and accented with fragrant cloves, the ham is slathered in a luscious glaze made from brown sugar, honey, Dijon mustard, apple cider vinegar, and pineapple juice, creating a beautifully caramelized crust. With just 30 minutes of prep and a low-and-slow cook time, this recipe delivers tender, flavorful results every time. Perfect for feeding a crowd, this barbecue ham pairs wonderfully with classic sides and is sure to steal the spotlight at your next feast!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 10 pounds bone-in whole ham
- 1 cup brown sugar
- 0.5 cup honey
- 3 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 cup pineapple juice
- 24 whole cloves
- 2 cups smoking wood chips (e.g., hickory, applewood)
- 1 tablespoon olive oil
- 1 teaspoon ground black pepper
Directions
Step 1
Soak the wood chips in water for at least 30 minutes to ensure they produce smoke and don’t burn too quickly.
Step 2
Preheat your barbecue to 300°F (150°C) and set it up for indirect heat. If using a charcoal grill, place the coals on one side to create a cooler side for cooking the ham.
Step 3
Take the ham out of the refrigerator and let it rest at room temperature for 30 minutes before cooking. Pat the ham dry with a paper towel.
Step 4
Using a sharp knife, score the skin and fat in a diamond pattern, making cuts about 1/4 inch deep. Optionally, insert a clove into the center of each diamond for extra flavor.
Step 5
In a medium bowl, mix together the brown sugar, honey, Dijon mustard, apple cider vinegar, and pineapple juice to create the glaze. Set aside.
Step 6
Rub the ham lightly with olive oil and sprinkle evenly with ground black pepper. Do not salt, as the ham is typically already cured and salted.
Step 7
Place the soaked wood chips in a smoker box or wrap them in aluminum foil with small holes to allow the smoke to escape. Place the wood chips directly on the barbecue’s heat source.
Step 8
Place the prepared ham on the cool side of the grill, away from direct heat. Close the lid and allow the ham to smoke for 2 hours, maintaining a consistent temperature of 300°F (150°C).
Step 9
After 2 hours, begin applying the glaze every 20 minutes. Use a basting brush to coat the ham generously, ensuring each layer caramelizes before applying the next.
Step 10
Continue cooking and basting the ham for an additional hour, or until the internal temperature reaches 140°F (60°C) when measured at the thickest part using a meat thermometer.
Step 11
Once the ham is fully cooked and beautifully glazed, remove it from the barbecue and let it rest for 15–20 minutes to allow the juices to redistribute.
Step 12
Slice the ham and serve warm. Pair with your favorite side dishes for a hearty, smoky feast!
Nutrition Facts
| Serving size | (5681.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7996.0 |
| Total Fat 279.0g | 0% |
| Saturated Fat 94.6g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 2494.8mg | 0% |
| Sodium 55647.1mg | 0% |
| Total Carbohydrate 376.9g | 0% |
| Dietary Fiber 17.4g | 0% |
| Total Sugars 340.6g | |
| Protein 956.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 760.9mg | 0% |
| Iron 44.8mg | 0% |
| Potassium 13232.4mg | 0% |
Source of Calories