Grill-Roasted Coke- and Pineapple-Glazed Ham Recipe

This ham packs a ton of flavor into each bite.

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
Learn about Serious Eats' Editorial Process
Updated Mar. 28, 2019
20131124-274874-coke-and-pineapple-ham.jpg
Joshua Bousel

Even though city ham comes precooked, grilling it is a great way to deepen its smokiness. The glaze here, inspired by Filipino-style barbecue, combines sugary Coca-Cola with pineapple juice, plus soy sauce, ketchup, cider vinegar, and honey, for a complex blend of sweet, tart, salty, and fruity.

Featured Video

Recipe Facts

Active: 30 mins
Total: 3 hrs
Serves: 12 to 16 servings

Rate & Comment

Ingredients

  • For the Glaze:
  • 1 cup brown sugar
  • 1 cup Coke
  • 1 cup pineapple juice
  • 1/2 cup ketchup
  • 1/4 cup honey
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 spiral sliced city ham, shank end, 6 to 8 pounds
  • Type of fire: Indirect
  • Grill heat: Low

Directions

  1. To make the glaze: Combine brown sugar, coke, pineapple juice, ketchup, honey, vinegar, and soy sauce in a medium sauce pan. Bring to a boil over medium-high heat, reduce to a simmer, and cook, stirring occasionally until thickened to a syrupy consistency, 20 to 30 minutes. Remove from heat and set aside.

  2. Fire up smoker or grill to 250°F. Wrap ham in heavy duty aluminum foil and place on smoked. Cover and cook until an instant read thermometer registers 100°F when inserted into thickest part of ham, about 2 hours.

  3. Unwrap ham and brush liberally with glaze. Cover and continue to cook for 15 minutes. Brush ham with glaze a second time, cover, and continue to cook until an instant read thermometer registers 120°F when inserted into thickest portion of ham, about 15 minutes more. Remove ham from smoker, let rest for 15 minutes, then serve.

Special equipment

Smoker or grill

This Recipe Appears In

More Serious Eats Recipes