Hickory-Smoked Utah Ham on Arteflame Grill

Introduction

This Hickory-Smoked Utah Ham recipe enhances the naturally rich flavor of salt-cured ham with a sweet and tangy glaze, seared steakhouse-style on the center grill grate of the Arteflame. The Arteflame’s unique design allows us to reverse sear the ham over hickory wood, locking in those juices while infusing smoky depth. Let’s fire up the grill and get this Utah classic sizzling.

Ingredients

• 1 bone-in salt-cured Utah ham (4-6 lbs)
• Hickory wood logs
• 1/2 cup brown sugar
• 1/4 cup dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 2 tbsp unsalted butter (for griddle)
• 1/2 tsp ground cloves
• 1/2 tsp crushed red pepper flakes (optional)
• 3 paper napkins
• Vegetable oil (for starting fire)

Instructions

Step 1: Light the Arteflame Grill

1. Soak 3 paper napkins in vegetable oil.
2. Place the napkins in the center of the Arteflame grill’s fire bowl.
3. Stack dry hickory firewood over the napkins and light them.
4. Let the grill heat up for about 20 minutes until your center grate hits 1,000°F for that signature sear.

Step 2: Prepare Your Glaze

1. In a bowl, whisk together brown sugar, dijon mustard, apple cider vinegar, honey, ground cloves, and red pepper flakes (if using).
2. Set the glaze aside.

Step 3: Sear the Ham

1. Place the ham on the center grill grate to get a quick, high-heat sear from all sides (2-4 minutes per side).
2. Rotate using grill tongs until the outer surface caramelizes slightly — this locks in those juicy flavors.

Step 4: Move to the Cooktop for Reverse Searing

1. Slide the ham towards the outer ring of the flat-top cooktop griddle where the temperature is lower for controlled heating.
2. Baste the ham generously with the prepared glaze every 10 minutes as it slowly comes to temperature.
3. Continue rotating and glazing until the ham reaches an internal temp of 135°F.

Step 5: Rest and Final Touch

1. Remove the ham from the grill when it hits 135°F — it will continue to cook off-grill to a perfect 150°F internal temp.
2. Rest the ham, tented in foil for about 15 minutes before carving.

Tips

• Always start with a well-cured ham — this forms the base of flavor.
• Use butter on the cooktop to enhance taste and help with even caramelization.
• Turn the ham periodically for even glazing.
• Keep your glaze warm on the griddle by placing it closer to the center fire zone.
• Make sure to remove your ham 15°F before your final target temp to avoid overcooking.

Variations

• Maple Bourbon Glaze: Sub honey with maple syrup and add 2 tbsp bourbon for a smoky sweetness.
• Pineapple Chili Ham: Add crushed pineapple and a dash of chili flakes to the glaze for a tropical kick.
• Orange Mustard Glaze: Use orange juice instead of vinegar and add orange zest to brighten up the flavors.
• Soy Ginger Ham: Swap mustard with soy sauce and add 1 tsp grated ginger for an Asian-style spin.
• Honey Garlic Glaze: Add minced garlic and increase honey for a deeply savory-sweet finish.

Best pairings

• Grilled asparagus on the outer flat-top zone with a dash of sea salt and butter
• Sweet potato wedges caramelized in butter
• Charred peach slices glazed lightly with leftover ham glaze
• Craft amber ale or a semi-dry cider
• Grilled cornbread or Utah fry bread on the cooktop

Conclusion

The combination of hickory smoke, salt-cured ham, and a custom glaze, all brought together on the Arteflame grill, results in a rich, seared delicacy that captures the heart of Utah barbecue. All the flavors come alive with the incredible sear from the 1,000°F grill grate and the even caramelization of the flat griddle. Make sure to let the ham rest and then enjoy juicy, flavor-packed slices that everyone will love.