Grilled Christmas Ham Grilled Christmas Ham

Grilled Christmas Ham

This year, when it comes to your Christmas ham, skip the oven and opt for the grill. This recipe boasts a savory rub and sweet glaze, that make for the perfect flavor combination! Plus, by grilling your ham, you're able to get those beautiful grill marks everyone loves to see, without compromising doneness or flavor! 

PREP: 12 hr 15 min. | COOK:  2 hrs | TOTAL:  14hr 15 min.



  • 1 (12 -14lb) fully cooked, bone-in ham

Dry Rub:

  •  2 tablespoons light brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 1 teaspoon mustard powder
  • 1 teaspoon Schultz’s Gourmet Seasoning & Rub
  • 1 teaspoon ground cinnamon 


  •  1/2 cup butter
  •  3 tablespoons chopped fresh thyme leaves
  •  3/4 cup honey
  • 1/4 cup apple cider vinegar

How To Make

Step 1: Trim the ham of any excess fat, leaving 1/4-inch of fat on the ham.

Step 2: With a sharp knife, score the fat on the top of the ham. Place the ham on a large rimmed baking sheet.

Step 3: In a small bowl, whisk dry rub ingredients together. 

Step 4: Season the ham with the remaining dry rub, reserving 1 tablespoon of dry rub for the glaze.

Step 5: Place plastic wrap over the ham and place in refrigerator for 8 to 12 hours. Allowing the seasoning to penetrate the ham overnight will give it a fuller flavor.

Step 6: Preheat your grill to 300 ° F. 

Step 7: Place the baking sheet with the ham on the grill grates, with the ham flat side down. Cover the grill and let the ham cook for 2 hours.

Step 8: Heat the butter, thyme, honey, vinegar, and reserved dry rub together in a medium saucepan until the butter melts. Stir together until smooth.

Step 9: Brush the ham with the glaze, cover with grill lid, and grill for 30 minutes more, basting the ham every 10 minutes with the glaze. Carefully remove the ham from baking sheet 15 minutes before finishing, allow to cook directly on grill. 

Step 10: Remove to a platter, let rest for 30 minutes, then carve and serve.


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