EASTER HAM GLAZE


  • 1 can crushed pineapple (20 oz)
  • ½ bottle White Zinfandel wine
  • zest and juice of one orange
  • 1 cup brown sugar (remove this and add more honey to make paleo friendly)
  • 1 cup honey
  • 1 pineapple, cored and sliced (Optional)
  • 1 bone-in ham


To make the ham glaze, combine all the ingredients (except for ham and the pineapple) in a bowl and mix well.

Set up the Big Green Egg (BGE) for indirect grilling by putting the place setter over the charcoal:

You can use your favorite wood chips or chunks in the Big Green Egg for smoke.  If you’re using another type of grill, put the fire one side and the ham on the other to create the indirect grilling effect.

Your ham is actually already cooked, so you’re really just warming it.  Therefore, you only want the BGE temp at 200-225° F.  Since this holiday ham is getting a glaze, I recommend using a drip pan under the ham as well. Also, if you don’t go with indirect grilling, the sugar glaze will blacken really bad.

Optional:  You can also cut up pineapple rings and put them on the ham.
Cut the pineapple and remove the core:

Take toothpicks and attach the rings to the Easter ham for the last 30-45 minutes so that the pineapple doesn’t turn too dark and look unappetizing.  YUM!

Grill your delicious ham for about 3 hours, glazing every 30 minutes.