Looking to put a delicious twist on your Easter meal? Try cooking ham on the grill.
It’s easy to fire up your feast with this Spiced Grilled Ham with Citrus Glaze recipe. A flavor powerhouse, ham can be prepared in multiple ways, complementing a variety of dishes and flavors that fit into any Easter celebration and beyond. Surround it with savory sides like Roasted Potatoes with Bacon and Goat Cheese or Ham and Peas with Mint and Tarragon for a truly mouthwatering meal. And, don’t turn that grill off just yet, because no fired-up Easter feast would be complete without a sweet and smoky dessert that’s also fresh off the grill — Caramel Frozen Yogurt Pie with Grilled Peaches.
You can find more Easter recipes, helpful tips and nutrition information at www.porkbeinspired.com.
Grilling Tips from the National Pork Board
—Grill over indirect heat. This allows the ham to heat evenly, without burning.
—Score the ham. Scoring (diagonal cuts about 1 inch apart on the surface of the ham) not only looks more appealing, but it allows both the natural juices and the glaze to penetrate and flavor the meat.
—Use an instant-read thermometer. Heat pre-cooked (or cured) ham until the internal temperature reaches 140°F. Cook fresh uncooked ham until the internal temperature reaches 145°F, followed by a 3-minute rest. When inserted into the thickest part of the meat (without touching any bone), the temperature should register within a few seconds.
Spiced Grilled Ham with Citrus Glaze
Prep Time: 15 minutes
Cook Time: 1 1/2 to 2 hours
Yield: 12 to 14 (4-ounce) servings
6 to 7-pound fully-cooked bone-in ham, trimmed
1 tablespoon ground coriander
1 tablespoon ground paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup lemon marmalade (or other citrus marmalade)
2 tablespoons orange juice
2 tablespoons packed brown sugar
Preheat gas or charcoal grill to medium-hot (375°F to 425°F). Prepare grill for indirect cooking: For gas grill, turn off center burner; for charcoal grill, bank coals on either side; place a drip pan under grate between heat sources.
Score a diamond pattern into ham, about 1/8 inch deep into any fat. In small bowl, combine coriander, paprika, cumin, cinnamon and cloves. Rub spice mixture over all sides of ham. Place ham, flat side down, in center of grill over drip pan. Cover and cook, adding briquettes as necessary to maintain heat, until internal temperature of ham reaches 140°F, 1 1/2 to 2 hours or 15 to 18 minutes per pound.
Meanwhile, in small bowl, combine marmalade, orange juice and sugar.
Brush marmalade mixture over ham. Cover and grill 5 minutes, until glaze is lightly caramelized. Remove ham from grill, transfer to cutting board, and let rest 15 to 30 minutes.
(Oven-roasting instructions can be found at www.porkbeinspired.com.)