Smoky Marmalade-Glazed Ham with Orange-Dill Sauce

Recipe from Weber’s New Real Grilling™ by Jamie Purviance

Fuel Type:
  • People

    Serves 8 to 10

  • Prep Time

    20 mins

  • Grilling Time

    1:45 to 2:30 h


the Ingredients

Smokey Marmalade Glazed Ham Copy
  • Completed step 1 bone-in, smoked ham, butt end, 6 to 7 pounds


  • Completed step ⅓ cup whole-grain mustard
  • Completed step ⅓ cup orange marmalade
  • Completed step 2 tablespoons fresh lime juice
  • Completed step ½ teaspoon freshly ground black pepper


  • Completed step ⅔ cup mayonnaise
  • Completed step ⅔ cup sour cream
  • Completed step ¼ cup prepared horseradish
  • Completed step Finely grated zest and ¼ cup juice of 2 oranges
  • Completed step 2 tablespoons minced fresh dill
  • Completed step 1 teaspoon white wine vinegar
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper

Special Equipment

  • large disposable foil pan
  • instant-read thermometer

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  • Allow the ham to stand at room temperature for 30 to 40 minutes before grilling.
  • Prepare the grill for indirect cooking over medium heat (about 350° to 450°F).
  • Combine the glaze ingredients. Score the ham in a large crisscross pattern about ½ inch deep on all sides, except the cut side, and place it cut side down in a large disposable foil pan. Brush half of the glaze on the top and sides of the ham. Grill over indirect medium heat, with the lid closed, for 1 hour. Baste with the remaining glaze and continue grilling until an instant-read thermometer inserted into the thickest part of the ham (not touching the bone) registers 160°F, 45 minutes to 1½ hours more. If the glaze gets too dark, cover the ham loosely with aluminum foil for the remainder of the grilling time. Remove from the grill, tent loosely with foil, and let rest for 15 to 45 minutes.
  • In a nonreactive bowl whisk the sauce ingredients. Carve the ham and serve warm with the sauce.

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