The Quick Take
A 6 to 8-pound fully cooked, spiral-sliced ham needs about 12 to 15 minutes per pound on the grill. Because you are cooking over an open fire without a lid, you must wrap the ham securely in heavy-duty aluminum foil to trap its natural heat and moisture. Place the foil-wrapped ham on the cooler perimeter of your grill to gently warm to an internal temperature of 140°F. Once warmed, unwrap the ham, separate the slices, and caramelize them with a sweet glaze on the hotter section of the cooktop.Key Facts at a Glance
| Target Goal | Measurement |
|---|---|
| Target Internal Temp | 140°F (60°C) |
| Estimated Cook Time | 12 to 15 minutes per pound |
| Grill Heat Zone | Low/Outer Edge (wrapped), Medium (searing) |
| Essential Tool | Heavy-duty aluminum foil |
| Resting Time | 15 minutes before slicing |
Setting Up for Holiday Success
Moving a massive holiday ham to the backyard might seem intimidating, but an open-fire setup actually gives you incredible control. The Arteflame grill is the ultimate holiday hack because its expansive flat steel cooktop offers massive real estate and natural heat zones without you ever having to touch a dial. To get started, pour a little vegetable oil on three paper napkins, place them in the center of the grill, stack your firewood over the napkins, and light the paper. You will be ready to cook in about 20 minutes.The beauty of this flat solid-steel cooktop design is how it handles the heat. The center grate reaches over 1,000°F, while the cooktop is hottest near the middle and gradually cools toward the outer edge. This means you have a gentle, low-heat warming zone on the outside perimeter—perfect for slowly bringing a large ham up to temperature without drying it out—and a hot searing zone closer to the fire for finishing the slices.Step-by-Step Instructions
- Prep the Ham: Place your fully cooked ham on two large, overlapping sheets of heavy-duty aluminum foil. Pour a quarter cup of apple cider or juice over the meat, then wrap it tightly so no steam can escape.
- Warm on the Perimeter: Move the wrapped ham to the coolest outer edge of the flat steel cooktop. Let it warm for 12 to 15 minutes per pound, rotating the foil packet a quarter-turn every 20 minutes for even heating.
- Check the Temperature: Probe the thickest part of the ham, being careful to avoid hitting the bone. You are looking for a final internal temperature of exactly 140°F.
- Rest and Slice: Remove the ham from the grill and let it rest inside the foil for 15 minutes. Unwrap it carefully to avoid the hot steam, then separate the slices.
- Sear and Glaze: Move the slices closer to the center fire where the cooktop is hotter. Brush them generously with your favorite glaze and sear for 1 to 2 minutes per side until the sugars bubble and caramelize.
Pro Tip: A fast, accurate temperature reading is non-negotiable when dealing with large cuts of meat on an open fire. I highly recommend using a quality instant-read thermometer from ThermoWorks to ensure your ham hits exactly 140°F without overcooking.
Common Mistakes to Avoid
- Forgetting the foil: On a lidless grill, an unwrapped ham will scorch on the bottom while staying ice-cold on top. Wrap it tight to create a micro-steam environment that heats the meat evenly.
- Glazing too early: Sugar burns incredibly fast on hot steel. Save the sticky, sweet glaze for the final sear after the ham is fully warmed.
- Using flimsy kitchen tongs: A ten-pound ham will laugh at your indoor salad tongs and promptly roll onto your shoes. Invest in heavy-duty OXO grilling tools that can actually handle the weight and heat.
- Skipping the final sear: The absolute best part of cooking a ham on an Arteflame is laying those individual slices flat on the steel cooktop to get a caramelized, slightly crispy edge. Do not skip the finish line!
Make It Your Own
- Bourbon Maple Glaze: Whisk together real maple syrup, a splash of your favorite bourbon, a dash of Dijon mustard, and a pinch of cayenne for a sweet and spicy kick.
- Spicy Mustard Crust: Skip the heavy sugars and brush the slices with a robust mustard blend or a bold barbecue rub from Kinder's before searing them on the cooktop.
- Pineapple Teriyaki: Sear the ham slices alongside fresh pineapple rings directly on the steel, brushing both with a thick teriyaki glaze for a tropical holiday twist.
Frequently Asked Questions
Can I grill a raw ham?
Yes, but this guide is specifically for fully cooked "city hams," which is what the vast majority of people buy for the holidays. A raw, fresh ham requires curing, smoking, and a much longer, completely different cooking process.
How do I keep the ham from drying out?
The heavy-duty aluminum foil wrap is your best defense against dry meat. Adding a splash of apple juice, cider, or even ginger ale into the foil packet before sealing it creates steam that keeps the pork incredibly juicy as it warms.
Do I need to soak wood chips for flavor?
Not when you are cooking over a real wood fire. The natural smoke from your firewood will subtly flavor the meat, especially during the final unwrapped sear on the cooktop.