Questions about grilling a ham!!!! Help

[Brian Corey]

This forum is the best!

I have a fully cooked ham. Approx 9 lbs. I would like to prepare it on the grill for this Thursday's Nebraska-Washington Bowl Game.

Should I cook it indirect?

How about in a foil pan?

Average cook temp/time? I usually think 10 mins per pound with a pork LOIN. Same?

If you've ever done one before, I'd love your tips and suggestions. I've done much reading on this site. I've read many posts on this subject, just looking for more help.

Thank you all!!

 

[George Curtis]

heat up indirect to 135 deg.

 

[K Kruger]

Yes indirect. Yes I'd use a pan, to further keep direct heat off. Set up so that you can maintain temps of 225-250. Me, I go no higher than 120. I'm looking to warm it through. Higher and one risks dryness.

 

[Brian Corey]

This might be a dumb question...

ham in the pan?

or under it with some water in it?

Thanks!

 

[K Kruger]

In its own pan, like a small disposable foil pan - if one is doing it on a grill. If in the WSM that pan isn't needed. Water (or whatever) for a heat sink in the waterpan might be desired to keep steady low temps.

 

[Noe]

Brian agree with K no more than 120, 120 should be ur target temp.

 

[Mike Hartwell]

Hey, Brian.
What kind of grill will you be using?
What kind of ham is it?
Pre-cooked or Ready to cook?
Spiral sliced?
GBR!

 

[Brian Corey]

Weber OTG
a fully cooked Farmland ham
not spiral sliced.

GBR!

 

[Mike Hartwell]

This topic on the website might be useful to you.
Good luck.

GBR!

 

[Clint]

I just cooked a 10 pounder along with a Canadian Bacon the day before yesterday.

Cooked @ ~170F @ dome (was shooting for 225 IIRC) for about 3-4 hours to a temp of ~120-125 depending on location probed. I used about a 50/50 split of hickory/apple, & I foiled the ham after about 2 hours in the smoke.

It turned out perfectly, or at least it was my best yet.

I didn't use the glaze that came with it.