Best Charcoal Grills for Cooking Ham to Buy in March 2026
Weber Original Kettle Premium Charcoal Grill, 22-Inch, Black – Outdoor BBQ Grill with Built‑In Thermometer, Heat Control Dampers & One‑Touch™ Cleaning System
- COOK 13 BURGERS AT ONCE WITH PREMIUM STEEL GRILL FOR PERFECT MEALS!
- EASY ASH CLEANUP WITH ONE-TOUCH SYSTEM-SPEND MORE TIME GRILLING!
- DURABLE DESIGN RETAINS FLAVOR AND HEAT-GRILL BETTER, ENJOY MORE!
Weber Original Kettle Charcoal Grill, 22-Inch, Black – Classic Outdoor BBQ Grill with One‑Touch™ Cleaning System & Precise Temperature Control Dampers
- GRILL UP TO 13 BURGERS AT ONCE WITH SUPERIOR HEAT RETENTION!
- EASY ASH CLEANUP ENSURES HASSLE-FREE GRILLING EVERY TIME.
- DURABLE DESIGN WITH A 10-YEAR WARRANTY FOR LASTING ENJOYMENT.
Royal Gourmet CC1830S BBQ Charcoal Grill and Offset Smoker | 823 Square Inch cooking surface, Outdoor for Camping | Black
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VERSATILE COOKING SPACE: 823 SQ. IN. FOR GRILLING, WARMING, AND SMOKING.
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FLAVORFUL RESULTS: OFFSET SMOKER ENHANCES SMOKE CIRCULATION FOR GREAT TASTE.
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PRECISE CONTROL: ADJUSTABLE CHARCOAL PAN AND BUILT-IN THERMOMETER ENSURE IDEAL TEMPS.
Royal Gourmet CC1830V 30 Barrel Charcoal Grill with Wood-Painted Side Front Table, 627 Square Inches Cooking Space, for Outdoor Backyard, Patio and Parties, Black
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GENEROUS COOKING SPACE: COOK LARGE CUTS EASILY WITH 443 SQ. IN. OF GRILLING AREA.
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PRECISE HEAT CONTROL: ADJUST OXYGEN FLOW FOR OPTIMAL TEMPERATURE AND SMOKE.
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QUICK CLEANUP: EASY-DUMP ASH PAN MAKES POST-COOKING CLEANUP A BREEZE.
Weber Jumbo Joe Premium Charcoal Grill, 22‑Inch, Black – Portable Outdoor BBQ Grill with Durable Plated Steel Grates, Porcelain‑Enameled Bowl & Precision Airflow Control
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SUPERIOR DURABILITY: PREMIUM STEEL COOKING GRATE WITHSTANDS FREQUENT USE.
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PRECISION CONTROL: RUST-RESISTANT DAMPERS FOR EFFORTLESS AIRFLOW REGULATION.
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EASY MOBILITY: ALL-WEATHER WHEELS MAKE GRILLING ANYWHERE A BREEZE.
Royal Gourmet CC1830SC Charcoal Grill Offset Smoker with Cover, 811 Square Inches, Black, Outdoor Camping
- LARGE COOKING AREA: 811 SQ. IN. FOR GRILLING, WARMING, AND SMOKING.
- EXCEPTIONAL FLAVOR: BUILT-IN OFFSET SMOKER ENSURES RICH, SMOKY TASTE.
- CONVENIENT CONTROLS: EASY HEIGHT-ADJUSTABLE CHARCOAL PAN FOR PRECISE HEAT.
Gas One – 14-inch Portable Barbecue Grill with 3-Point Locking Lid for Heat Preservation – Dual Venting System – Small Charcoal Grill for Backyard, Camping, Boat
- SPACIOUS YET COMPACT: 14-INCH COOKING SURFACE ENSURES EVEN HEAT.
- SAFE & EASY TRANSPORT: 3-POINT LOCKING LID KEEPS HEAT IN AND FOOD SAFE.
- OPTIMAL AIRFLOW: DUAL VENTILATION SYSTEM FOR PERFECT COOKING EVERY TIME!
Royal Gourmet CC1830 30 Inch Barrel Charcoal Grill with Warming Rack, Outdoor BBQ Grill with 627 Sq. In. Grilling Space for Backyard, Patio and Parties, Black
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SPACIOUS 627 SQ. IN. GRILLING AREA - PERFECT FOR BIG GATHERINGS!
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PRECISE HEAT CONTROL FOR PERFECT SEARING AND SLOW-COOKING EVERY TIME.
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EASY CLEANUP WITH REMOVABLE CHARCOAL PAN AND HANDY TOOL STORAGE!
Cooking ham on a charcoal grill is a delicious way to infuse smoky flavors into this already flavorful meat. Here's a step-by-step guide on how to cook ham on a charcoal grill.
- Start by selecting a bone-in or boneless ham. A bone-in ham often has more flavor, but both options work well on a grill.
- Prepare the grill by lighting your charcoal. Allow the coals to burn until they are fully covered in white ash and have an even heat distribution.
- While the grill is heating up, prepare the ham by scoring the skin. Make shallow, diagonal cuts across the surface, forming a diamond pattern. This will help the glaze penetrate the meat and result in an attractive presentation.
- Apply your desired glaze or seasoning to the ham. Popular choices include a mixture of brown sugar, mustard, honey, or maple syrup. Apply a generous amount all over the ham, making sure to cover it evenly.
- Once the charcoal grill is heated and the ham is coated with the glaze, it's time to start grilling. Place the ham directly on the grill grate, using indirect heat. This means stacking the coals on one side of the grill and placing the ham on the opposite side.
- Cover the grill with the lid and let the ham cook slowly for around 2 to 2.5 hours. Maintain a steady temperature of around 325°F (165°C).
- Periodically check the ham's internal temperature. The ideal temperature should be around 145°F (63°C) for cooked, juicy ham. Use a meat thermometer to ensure accuracy.
- To add more smoky flavor, you can occasionally add wood chips or chunks over the coals. Soak the wood in water for about 30 minutes before adding it to the fire.
- While grilling, resist the urge to constantly lift the lid and check on the ham. This may result in temperature fluctuations and prolong the cooking time.
- Once the ham reaches the desired internal temperature, carefully remove it from the grill and let it rest for a few minutes before slicing.
- Slice the ham and serve it hot. The smoky flavors infused during the grilling process will make your ham a delicious centerpiece for any meal.
Remember that cooking times may vary depending on the size of your ham and the specific grill setup. It's always best to rely on a meat thermometer for accuracy. Enjoy your homemade grilled ham!
How can I add a smoky flavor to the ham on a charcoal grill?
To add a smoky flavor to ham on a charcoal grill, you can follow these steps:
- Prepare the charcoal grill: Start by preparing the grill for indirect grilling. Arrange the charcoal in a two-zone fire, with the coals piled on one side of the grill and leaving the other side empty. This setup creates a hot zone for searing the ham and a cooler zone for slow cooking and smoking.
- Soak wood chips: Soak a handful of wood chips (such as hickory, apple, or mesquite) in water for about 30 minutes. This helps prevent them from burning too quickly and provides a steadier smoke.
- Preheat the grill: Light the charcoal and let it burn until the coals are mostly covered in white ash. This indicates that they are hot and ready for cooking.
- Sear the ham: Place the ham directly over the hot side of the grill and sear it for a few minutes on each side. This will help develop a nice crust and seal in the flavors.
- Move to indirect heat: After searing, move the ham to the cooler side of the grill, away from the direct heat. If your grill has a lid, close it to create a convection effect. Adjust the vents (if available) to maintain a steady temperature around 225-250°F (107-121°C).
- Add wood chips: Sprinkle some of the soaked wood chips directly onto the hot coals. This will create smoke that will infuse the ham with a smoky flavor as it cooks. If using a gas grill, you can place the soaked wood chips in a foil packet with a few holes poked on top and place it directly on the burners.
- Cook low and slow: Continue cooking the ham on the indirect heat side, occasionally adding more soaked wood chips to maintain the smoke. The total cooking time will depend on the size and type of ham, but it is typically around 15-20 minutes per pound (0.5 kg) of ham.
- Monitor temperature: Use an instant-read thermometer to ensure the ham reaches the desired internal temperature. For fully-cooked hams, aim for an internal temperature of 140°F (60°C). If using a thermometer with alarm function, you can set it to beep when the ham reaches the desired temperature.
- Rest and serve: Once cooked, remove the ham from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute and the flavors to settle.
By following these steps, you can achieve a delicious, smoky flavor on your ham cooked on a charcoal grill.
Should I wrap the ham in foil while it's on the grill?
Yes, wrapping the ham in foil while grilling can help to keep it moist and prevent it from drying out. The foil acts as a barrier, trapping the heat and steam inside, resulting in a tender and juicy ham.
Should I trim excess fat from the ham before grilling?
Trimming excess fat from a ham before grilling is a personal preference. Some people prefer to leave the fat on to enhance flavor and moisture during cooking, while others choose to trim it off for health or dietary reasons. It is important to note that leaving some fat on the ham can add flavor and prevent it from drying out, but excessive fat may cause flare-ups on the grill. Consider your preferences and dietary needs before deciding whether or not to trim the excess fat.