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Grilled Easter Ham

Ingredients

  • 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

Instructions

  • 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.