avoid bbq if you can. an oven is alot better for keeping an even temperature

Our family always use the webber for the glazed ham,no problem!

Definitely go the BBQ. Is a little more time consuming, but the extent flavour is so worth the time

I would think so, we have done it in the webber which is much the same principle

Yes heaps easier, we just did this for Christmas and it just seemed to have a better taste and we were able to get a more even cook through

i do my ham on the BBQ every year – we have a 4 burner, so only have both end burners on with the Ham placed in the middle, hood down and must be low heat so it doesn’t over cook it, I leave it with lid closed for anywhere between 1-1/2 hours, and then slowly baste it with my glaze every 10-15 minutes for another 1 hour or so until a nice crust starts to form on top.

I cooked my turkey in the bbq one year because it didn’t fit in the oven. You just need to make sure you’re using indirect heat – so turn on one burner on the grill side and place your ham in it’s baking dish on the unlit burner and keep the temperature moderate. Use a meat thermometer to get the internal temperature right.

Sure can – glaze as per usual, pop a roasting tray in the BBQ, add a splash of water and place the ham on a rack in the tray – low heat, close the hood – perfect!

Yes it’s awesome, you can also do it in a webber BBQ

I have never done it but if successful it would prevent so much heat and cooking smell all through your house

Yes absolutely! Ham is so good in the BBQ. I did it last year and was not disappointed.

Thanks for asking this question; will be following the answers.

As long as ua have a cover on ur bbq it will do similar to an oven

Also interested to know the answer to this and if BBQ is the preferred option how do you make sure that the base of the ham doesn’t get over cooked.

I have for years! Cooking for 1 -2 hrs with ham on a rack with boiling water & rind from lemon & orange & a few cloves & simmer with foil over the whole baking dish, Then remove foil trim fat & then knife pattern & stud with cloves & then glaze. Cook 20 mins on high & then simmer for another 40 mins until golden.