| Level: | Easy |
| Total: | 14 hr 15 min |
| Prep: | 15 min |
| Inactive: | 12 hr |
| Cook: | 2 hr |
| Yield: | 12 to 16 servings |
Ingredients
- 1 (12 to 14-pound) fully-cooked, bone-in ham, preferably shank-end
- 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 ground cinnamon
- 1 stick (1/2 cup) butter
- 3 tablespoons chopped fresh thyme leaves
- 3/4 cup honey
- 1/4 cup apple cider vinegar
Instructions
- Trim the ham of any excess fat, but leaving 1/4-inch of fat on the ham. With a sharp knife, score the fat on the top of the ham. Place the ham on a large rimmed baking sheet.
- Whisk together the brown sugar, salt, black pepper, cumin, ginger, mustard powder, and cinnamon in a small bowl. Reserve 1 tablespoon of the dry rub mixture for the glaze. Season the ham with the remaining dry rub. Place plastic wrap over the ham and put it in the refrigerator for 8 to 12 hours. Allowing the seasoning to penetrate the ham overnight will give it a fuller flavor.
- Preheat your charcoal grill to 300 degrees F for indirect heat.
- 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.
- Heat the butter, thyme, honey, vinegar, and reserved dry rub together in a medium saucepan until the butter melts. Stir together until smooth. 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. Remove to a platter, let rest for 30 minutes, then carve and serve.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 882 |
| Total Fat | 50 g |
| Saturated Fat | 19 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 0 g |
| Sugar | 16 g |
| Protein | 70 g |
| Cholesterol | 266 mg |
| Sodium | 4379 mg |
Reviews
Used rub as directed without salt. Rubbed ham with a little yellow mustard so rub would stick and set in fridge overnight. Smoked at 250 degrees using apple chips – about 4 hours or until ham reached 130 degrees. Glazed (used fresh thyme) then smoked until it reached 140. Glazed it again and let it rest in smoker with it off.
Keeper for both families! Made for Easter 2021
Keeper for both families! Made for Easter 2021
EVERYONE loved the ham! Make it every year now as per their request… hubby grills it to perfection… Thanks for sharing your recipe with us 🙂
The dry rub was very good; however, the amount of thyme in the glaze was too much. It overpowered instead of enhancing the natural flavors of the ham. I would not use this recipe again.
Excellent. Now a go to recipe for holiday hams. Only change is that I chose to sub ground cloves (heavy pinch for the cinnamon. Also decrease time by about 30% because I prepare a smaller ham.
Not good at all. I kind of questioned the use of cinnamon and cumin in this, but did it anyway. Family did not like it. Once I cut off the outside, then it wasnt as bad and at least didnt go to waste. Will never make this again.
We loved this ham! Of course we tweaked it a bit to put our own little touch of love in it, but it was fabulous! So keep the recipes coming guys!
yummmm, outstanding