An easy recipe for honey mustard ham on the grill, or to be specific, a Kamado Joe. This is a finger-licking sticky glazed ham which will have people coming back for thirds.
Just look a the glossy honey mustard glaze on that ham. Don't you want to dive right in? I know we did.
If you are new to hams, make sure to read my How to Cook a Ham Guide. Everything in that guide applies to this recipe, except you will be cooking on a barbecue / grill, or Kamado Joe (as I did) not in the oven. Of course, the honey mustard glaze can be used with an oven-baked ham too.
The glaze uses only 4 ingredients, like my peach and bourbon glazed ham, and dark and stormy baked ham. In my typical style, one ingredient is a splash of booze.
If you haven't cooked a ham on the grill or in a smoker before, give it a go! Tastes great, super simple, and it gets YOU out of the kitchen.
Sara xxx
What's in this post
Quick Honey Mustard Ham FAQs
The ham you will be using has already been smoked or cured, therefore it is already cooked. Once your barbecue, Kamado Joe, Green Egg, or smoker is up to temperature the cooking time will be around 1 hour to 1 hour 30 minutes.
Glazed ham will safely be kept for a week in the fridge, or you can freeze it for up to 3 months. It is best to keep the ham on the bone and then carve as desired.
There are quite a few ways you can deal with leftovers. From freezing to vacuum sealing. I cover it all in my How to Cook a Ham guide - storing leftovers.
Ingredients
A full printable recipe card can be found at the end of this post with recipe ingredient measurements and the method.
- Ham: I used a 2.85kg semi-boneless (also known as easy carve) ham shoulder. This size ham will feed around 8-10 people as part of a multi-dish spread.
- Honey: Use your favourite honey, especially if you are a honey snob like I am. With only four glaze ingredients you want to use the best four ingredients you can.
- Brown Sugar: To allow the honey to sing and be supported, not masked by brown sugar, use light brown sugar, not dark brown sugar.
- Whole Grain Mustard: You could use Dijon (only use 2 teaspoons) if you wish, but I love having the mustard seeds dotted over the ham. it adds another textural element to the glaze.
- Cointreau: Cointreau is a brand of orange-flavoured triple sec liqueur produced in Saint-Barthélemy-d'Anjou, France. This can be substituted by another orange liqueur of choice, or orange juice if you would like to make it alcohol-free. Do remember the alcohol does burn off while cooking on the Kamado Joe or other styles of BBQs.
What to serve with BBQ ham?
As this recipe is cooked outside on the grill all the usual sides apply. I do suggest preparing some nibbles for guests to enjoy while the ham is grilling. All those intoxicatingly delicious BBQ smells are going to make you hungry.
I love throwing some sliced cabanossi or cheese kransky on the barbecue flat plate, simple and tasty, and pairs well with a crudité platter. Smoked salmon dip is always a winner. With the grill already fired up, why not bake a molten brie?
Salads always go over well when eating outdoors. Hawaiian macaroni salad, dill pickle pasta salad, Latvian creamy tomato salad, or one of my favourites, crunchy nutty broccolini slaw.
"What about hot sides?" I hear you say. The always staple cheesy cauliflower, crispy parmentier potatoes (baked potatoes on steroids), or grilled corn are a great match.
How to cook honey mustard glazed ham on the grill?
Scroll to the bottom of the page for the full method and printable version of this recipe.
Prepare the glaze
Make the glaze for the ham. You can make the glaze a couple of days ahead and store it in an airtight container or glass jar in the fridge until you are ready to cook.
Fire up the grill
Get your Kamado Joe (or other grill) to temperature 170°C / 350°F. You will be using the indirect method of cooking. Make sure you have your Joe, Green Egg, or other grill set up as desired and those deflector plates are in.
Prepare the ham
Prepare the ham by removing the skin and carefully scoring the fat.
Now it's time for grilling. It's important to glazeb the ham frequently (every 10- 15 minutes) and keep an eye on the grill's temperature.
Printable Recipe
Honey Mustard Ham on the Grill
Special Equipment
- Kamado Joe (or other grill that you can use the indirect method of cooking.)
Ingredients
- 3 kg (6.6 lbs) semi-boneless ham shoulder (easy carve ham)
- 125 ml (½ cup) honey
- 55 g (¼ cup) brown sugar (firmly packed if using cup measurement)
- 1 tablespoon (4 tsp) whole grain mustard
- 65 ml (¼ cup) Cointreau (or another orange liqueur of choice, or orange juice)
Instructions
Preparing the ham
- Using a small sharp knife cut a zig-zag pattern around the shank end of the ham. You want to make this cut about 10cm from the end of the bone.
- Run the knife around the edge of the ham rind. Then run your fingers under the rind of the ham, between the fat layer and the skin. You will find that the skin will slowly separate from the fat layer. Take it slow, don’t rush it. Do not remove the fat.
- Once you have removed the skin from the ham, with a sharp knife score the fat, about 1cm deep, in a diamond pattern. Be careful not to cut into the ham meat, you only want to score the fat.
- Place ham in the fridge until you are ready to place it on the grill for cooking.
Prepare Honey Mustard Glaze
- Place the honey, brown sugar, whole grain mustard, and Cointreau in a bowl. Whisky until combined. Store in the fridge until needed.
Cooking the ham on the grill
- Set up the grill/smoker for indirect cooking and stabilize the temperature at 170°C/ 350°F.
- Place a drip tray under the grilling rack to catch juices and glaze dripping from the ham.
- Rub 3 tablespoon of glaze into the scored fat of the ham. Place ham on the grill.
- Grill ham with the grill hood down. Baste and glaze (until glaze is used up) every 10-15 minutes. You want a thick, luscious, sticky glaze layer of flavour. This will take between 1 hour and 1 hour 30 minutes.If some parts of the ham look like they will start to burn, cover them with aluminium foil until the rest of the ham has finished caramelising and looks gorgeous. This way the ham will have a nice even colour.
- The ham can be served warm or cold, it comes down to preference.You can carve at the table for maximum impact. Or carve in the kitchen and place the whole ham and slices on a platter on the table.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
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