How to Cook the Perfect Holiday Ham on a Gas Grill

For a long time, holiday ham lived firmly in the oven category.

It was something you baked while juggling sides, timers, and a kitchen that somehow felt ten degrees hotter than necessary. The grill? That was for summer cookouts, burgers, and quick weeknight dinners—not for the centerpiece of a holiday meal.

But here’s the truth I wish I had learned sooner:

A gas grill might be the easiest, most forgiving way to cook a holiday ham.

It frees up oven space. It adds subtle depth of flavor. And it allows you to slow down, step outside, and cook with intention—without overcomplicating things.

If you’ve ever worried about drying out a ham, burning the glaze, or overthinking temperatures, this guide is for you. Let’s walk through how to cook the perfect holiday ham on a gas grill—one that’s juicy, flavorful, and worthy of the table it’s headed to.

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Why Cook a Holiday Ham on a Gas Grill?

Before we get into the how, let’s talk about why.

Cooking your holiday ham on a gas grill offers a few major advantages:

• Consistent, controllable heat (especially important for large cuts)

• Indirect cooking, which keeps the ham moist

• More space indoors for sides and desserts

• A subtle outdoor flavor without overpowering smoke

• Less stress overall

Gas grills shine here because they allow precision without babysitting. You’re not fighting flare-ups or guessing airflow. You’re creating an even, gentle heat—exactly what a ham needs.

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Step 1: Choose the Right Ham

Most holiday hams are already fully cooked. What you’re really doing is reheating and flavoring it properly.

What to look for:

• Bone-in, spiral-cut ham (best flavor and moisture)

• Fully cooked (check the label)

• 8–12 pounds for most family gatherings

Avoid “ham with water added” if possible—it’s more prone to drying out.

Pro tip: Spiral-cut hams are convenient, but they can dry out faster. The grill method helps prevent that when done right.

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Step 2: Prep the Ham (Keep It Simple)

Ham doesn’t need a complicated rub. It already has salt, sweetness, and structure.

What it does need:

• Time to warm slightly (30–45 minutes out of the fridge)

• A protective glaze (later)

• Gentle heat

If your ham comes with a seasoning packet, you can use it—but it’s often overly sweet. Homemade glazes tend to balance better on the grill.

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Step 3: Set Up Your Gas Grill for Indirect Heat

This is the most important step.

You do not want to cook the ham over direct flame.

Gas grill setup:

• Preheat grill to 300–325°F

• Turn one burner on medium-low

• Leave one burner off

• Place the ham over the unlit side

If your grill has three burners, light the outer ones and keep the center off.

You’re creating an oven-like environment—steady, indirect heat that gently warms the ham without scorching it.

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Step 4: Place the Ham on the Grill

Position the ham:

• Cut side down

• On a foil-lined tray or directly on the grates

• Optional: tent loosely with foil for the first half of cooking

This orientation helps retain moisture and prevents the exposed spiral slices from drying out.

Close the lid and let the grill do the work.

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Step 5: Know Your Cooking Time

A fully cooked ham only needs to be reheated to an internal temperature of 140°F.

General rule:

• 10–12 minutes per pound at 300–325°F

For example:

• 8 lb ham → ~1.5 hours

• 10 lb ham → ~2 hours

Use a meat thermometer. Guessing leads to overcooking, and overcooking dries out ham faster than anything else.

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Step 6: Create a Balanced Holiday Glaze

This is where the magic happens—but restraint matters.

A good glaze should:

• Add shine

• Enhance sweetness

• Balance salt

• Caramelize gently

Simple, grill-friendly glaze:

• ½ cup brown sugar

• ¼ cup honey or maple syrup

• 2 tbsp Dijon mustard

• 1–2 tbsp apple juice or pineapple juice

Simmer briefly until combined. That’s it.

Avoid thick, sugar-heavy glazes early on—they burn easily on the grill.

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Step 7: Glaze at the Right Time

Timing matters more than quantity.

When to glaze:

• During the last 30–45 minutes of cooking

• After the ham reaches ~120°F internally

Brush lightly, close the lid, and repeat every 10–15 minutes.

You want layers—not puddles.

Important: Keep the grill lid closed as much as possible to maintain consistent heat.

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Step 8: Watch the Temperature, Not the Clock

Every grill behaves a little differently.

Monitor:

• Grill temperature (aim for steady)

• Internal ham temperature (target 140°F)

If the glaze starts to darken too quickly:

• Lower the heat slightly

• Tent loosely with foil

The goal is caramelization, not char.

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Step 9: Rest the Ham (Don’t Skip This)

Once the ham hits 140°F, remove it from the grill.

Tent loosely with foil and let it rest for 15–20 minutes.

This allows juices to redistribute and makes slicing cleaner and juicier.

Holiday meals feel rushed—but this pause is worth it.

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Step 10: Serve with Confidence

Bring the ham to the table whole if you can.

There’s something grounding about serving a centerpiece that was cooked outdoors—slowly, intentionally, without rushing.

The slices will be glossy, warm, and flavorful without being overly sweet or dry.

And you’ll still have oven space for everything else.

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Common Gas Grill Ham Mistakes (And How to Avoid Them)

Mistake 1: Cooking over direct heat→ Always use indirect heat.

Mistake 2: Glazing too early→ Sugar burns. Save glaze for the end.

Mistake 3: Overcooking→ Use a thermometer. Stop at 140°F.

Mistake 4: Skipping rest time→ Resting matters, even for ham.

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Why Outdoor Holiday Cooking Changes the Experience

There’s something different about stepping outside during the holidays.

The air is cooler. The pace slows. You’re not hovering over a stove—you’re tending, watching, waiting.

Cooking a holiday ham on the gas grill:

• Creates breathing room indoors

• Adds intention to the process

• Shifts cooking from obligation to ritual

And that’s what the holidays should feel like.

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Final Thoughts

You don’t need a smoker.

You don’t need fancy equipment.

You don’t need to overthink it.

A gas grill, steady heat, and a simple glaze are enough to create a holiday ham that people remember—not because it was flashy, but because it was good.

If this is the year you try something new, let it be this.

Cook the ham outside.

Make space inside.

And enjoy the process along the way.