Bone-In Ham on the Barbecue With Honey-Butter Glaze
My husband wanted a Bone in Ham the other day and with my kitchen was between 80 - 90 degrees, I did not want to heat the oven. I could find lots of recipes for steaks but very few for Whole or Bone in Ham. I combined what I found and came up with this.
- Ready In:
- 2hrs 10mins
- 4 -5 lbs ham shank, bone in
- 1⁄2 cup honey
- 1 ounce light corn syrup
- 3 tablespoons butter
- your favorite smoking wood chips
- Soak your smoking chips in water. Put in a pan, either the one that came with your BBQ or a metal pie tin, place on the hot side of the grill. To create a hot side and a cold side only heat 1-2 burners or put all your charcoal on one side of the grill. Preheat your grill to 325°F.
- Place bone-in ham cut side down on the cold side of the grill. Insert a meat thermometer not touching the bone. Cook until your meat thermometer reads 145°F (it’s ok to go over little).
- In the meantime prepare your glaze.
- In a glass measuring cup or microwave proof dish mix Honey, Corn Syrup, and Butter. Microwave on high for 30 seconds. Mix well. Microwave again before using if necessary.
- When your meat thermometer reads 145°F start glazing your ham. Continue cooking for 10 minutes glazing every 2-3 minutes, you might have left over glaze.
- Remove ham from BBQ and let rest for 10 minutes before carving. After carving drizzle any extra glaze over slices for added flavors.
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I was looking for a Bone in Ham recipe for the BBQ as my full size oven has officially gone to the next world. This recipe worked very well. The honey-butter glaze is quite nice, however next time I would only make half the recipe as there was a lot of glaze left over. My roast took about 2 hours to reach 145 F over indirect heat. (I should say that the outdoor temperature was hoving around 0 degrees Celcius when I cooked this so my gas grill had to "try a little harder" due to the cold outside temperature. This roast might not have taken quite that long to cook in fairer weather conditions.) I turned the 2 outside burners on and left the middle one off. I also cradled the roast in a V shaped BBQ roasting rack instead of placing the roast directly on the grill itself. I will make this again. Thanks BBQ Queen.Reply