How do you cook a fresh ham on a Weber charcoal grill?

Place the ham, fat side up on the grill, over the drip pan on a charcoal grill or on the unlit side of a gas grill. Close the lid and cook the fresh ham for about 20 minutes per pound.

How long do you cook a bone in ham per pound?

Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound.

How long do you heat a fully cooked bone in ham?

Oven Method Place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover tightly with lid or foil. Bake at 325 F for 15 to 18 minutes per pound until a meat thermometer registers 140 F. Basting the ham as it heats will add to the moisture and overall flavor.

Can you cook Ham on a Weber grill?

Ham is a no fuss cook, which requires little intervention on the grill. Now, I’ve made my fair share of ham, and can tell you without a doubt that the best way to achieve this is on a grill.

How long do you cook a Ham on the grill?

Cook the ham: Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the ham. Close the lid and cook the ham until it reaches 140°F in its thickest part, about 3 hours. During the last half hour of cooking, brush the roast with glaze every ten minutes.

How to make a glaze for a rotisserie Ham?

Skewer the ham on the rotisserie spit, securing it with the spit forks. Let the ham rest at room temperature until it is time to grill. 2. Make the glaze: Whisk the glaze ingredients in a small bowl until the brown sugar dissolves. 3. Test the rotisserie Put the spit on the grill and turn on the motor.

Can you cook a spiral sliced ham on a gas grill?

Simply prepare the grill for indirect heat. With a charcoal grill, this will involve using special racks to keep the coals off to both sides; for a gas grill, you simply turn off a burner on one side or in the middle. Place the spiral-sliced ham in a foil pan to keep it moist by catching the juices that otherwise would drip out onto the fire.