Spiral Ham on the Char-Broil Big Easy

This spiral ham on the Char-Broil Big Easy turned out to be one of the easiest heat-and-eat dishes I’ve ever made. I grabbed a pre-cooked ham on sale at the market, removed it from the bag and put it into the lit cooker. That’s it. I didn’t marinade it, glaze it, talk to it, rub it… nothing. The end result was unbelievably tasty. Still moist and tender, with just a bit of (really yummy) char on the edges. I would (and will) make this again and again. It’s perfect for a crowd and of course, doesn’t take up any room in the oven, making it perfect for a family get-together.

Also try my southern honey glazed ham!

Spiral Ham on the Char-Broil Big EasySince this was my first time ‘cooking’ a ham on my Big Easy, I did stick my Maverick thermometer into the end (not touching the bone) to make sure the ham got to 145 F. The ham rose another 10 degrees after removing it from the fryer and resting. The ham needed 10 minutes per pound to reach the proper temperature.

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Spiral Ham on the Char-Broil Big EasyI did contemplate glazing the ham the last 10 minutes, but I decided against it. My Big Easy was running around 385-390 F, and the ham was already getting a nice char on it. A glaze (particularly one with brown sugar in it) would definitely turn the ham even blacker, so I skipped it. Turns out I didn’t need it at all. From sandwiches, to omlettes, to quesadillas, this ham was great! You can also cook pressed hams just as easily on the Big Easy.

If you want to kick up your ham with a coffee-infused gravy, check out my red- and black-eyed gravies. My pepper onion beer sauce makes for a great topping for ham!

Spiral Ham on the Char-Broil Big Easy

Spiral Ham on the Char-Broil Big Easy

Course Main
Cook Time 1 hour 40 minutes
Total Time 1 hour 40 minutes
Author Mike


  • 1 pre-cooked spiral ham mine weighed 9 pounds


  • Fire up your Char-Broil Big Easy.
  • Place the ham into your cook basket, sliced end down.
  • Cook until the internal temperature reaches 145 F, about 10 minutes per pound. Glaze the last 10 minutes if desired, but keep an eye on it.
  • Let rest 10 minutes before serving.

17 thoughts on “Spiral Ham on the Char-Broil Big Easy

  1. Mike: Your spiral ham looks delicious! Did you cook with lid up or down?
    I think I’ll put some apple chips in the box to try for a hint of smoke taste to the ham. Tnx for the cooking tip.

    • Hi!

      I have the oil-less fryer, which has a wire mesh top, versus the infrared roaster, which has a lid (I’m assuming that’s the one you have). So in my case, no lid. I would think the equivalent would be for you to run with the lid up. The ham is already cooked so you’re really just warming it and adding a bit of char color and flavor. If you want to add wood chips I’d make sure they are good and smoking before adding the ham since it doesn’t take long for the ham to heat through.


  2. Im about to make this for Easter. I have a question for you. It looks like you precut the ham before cooking. How deep are the cuts? Do the cuts go all the way around the ham?

  3. why cook a precooked ham? Would a uncooked ham be prepared in the same manner? Is there an advantage in using a precooked ham. I have been frying turkeys with the Big Easy but never a ham. Thanks for any adevise you can give

    • For some reason my first response seems to have disappeared so I will try again.

      I wanted to add more flavor, a bit of texture, and warm up the pre-cooked ham. That was really the only reason for the approach.

      I don’t think you could do a raw ham in the Big Easy using the same technique. I think the high temp of the Big Easy would over-cook the exterior while leaving the interior way under-cooked. But, I’ve never tried it actually. I’ve always wanted to cook a whole raw ham, but I figured that my smoker, low-and-slow, would be the better way to do it.


  4. hey Mike, I cooked a non-spiral smoked ham in the Big Easy a while back. The family decided that they liked it better than the spiral ham we have always used from Costco. So, I’m doing another non-spiral ham today for Canadian Thangsgiving. I cook it just the same way as a spiral version. Mesh lid on, no sugary basting, 10 minutes per pound.
    Now I’m getting hungry.
    What’s your favorite way to do ribs ?

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