Last updated April 19, 2015

I’m fortunate that I get to spend my Easter weekend with my nieces and nephew, this year. Since I don’t see them very often, I want to spend as much time with them as possible, and so do their grandparents. Instead of spending the day in the kitchen, I figured it would be better to prepare the Easter ham on the grill, so we could all watch them outside as they seek for their hidden eggs and chocolates.

I’ve cooked a turkey on the grill, but never a ham, so I had to try this one a week early. It turned out great, due in large part to the Zestuous glaze. The recipe specifies which jellies I used, but you don’t have to use the exact brands. They’re just what I found in the store today. However, when you pick out a jalapeno glaze, don’t pick the florescent green one. What’s natural about that? If you can’t find Crofter’s Superfruit Spread (which comes in a few varieties) look for a cherry jam or jelly.

Lastly, save a jelly jar. This makes a large amount of glaze. Whatever you don’t use on the ham can be stored in the jars and used later on chicken or pork.

Grilled Easter Ham

Grilled Easter Ham


  • 1 (3-lb.) spiral cut smoked ham (pre-cooked)
  • 1 (10.9-oz.) jar Fischer & Wieser mild green jalapeno jelly
  • 1 (11-oz.) jar Crofter’s Superfruit Spread (black currant & pomegranates blended with Morello cherries and red grapes)
  • 1/4 cup yellow mustard
  • 1/2 tsp. garlic powder
  • 1/2 tsp. kosher salt
  • 1 tablespoon soy sauce

In a medium bowl, combine the jellies and spices.

Heat all burners of your gas grill to high for about 5 minutes. Turn off all but one burner. Turn that burner down to low.

Unwrap the ham, and place it in a disposable aluminum pan. Fill the pan with 1 cup of water. Cover loosely with foil. Place the pan on the grill over the burner(s) that are turned off. Close the lid.

Heat for 45 minutes. Open the grill, remove and discard the foil. Brush with the jalapeno glaze. Close the lid. Turn the one burner up to medium. Continue glazing every 10-15 minutes for another hour. As you add more of the glaze, also incorporate the juices in the bottom of the pan.

After nearly 2 hours, the ham will have caramelized beautifully. Remove the ham and place it on a platter. Place about 1 cup of the glaze in a small pot over medium heat and serve on the side. Store the remaining glaze in a jelly jar.