Weber Grilled Barbecued Ham with Sticky Orange Glaze

[Tom in Virginia Beach]

The Weber web site has a new recipe for Easter ham on the grill.
Tom in Virginia Beach

Weber Grilled Barbecued Ham with Sticky Orange Glaze

1 bone-in, smoked ham (with no added water), 8 to 10 pounds
2 large handfuls pecan or apple wood chips, soaked in water for at
least 30 minutes

Glaze
3/4 cup fresh orange juice
1/2 cup Heinz® chili sauce
1/3 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 teaspoon freshly ground black pepper

Grilling time: 1¼ to 2 hours
Way to grill: indirect low heat (300° to 350°F)
Recipe from Weber’s Charcoal Grilling™ by Jamie Purviance

1. Let the ham sit at room temperature for about 1 hour before
cooking.
2. If you are using a charcoal grill, fill a Weber® RapidFire® chimney
starter to the rim with charcoal and burn the coals until they are
lightly covered with ash. Separate the coals into two equal piles on
opposite sides of the charcoal grate. Carefully place a large,
disposable drip pan in the center of the charcoal grate and fill it
about halfway with warm water. This will help to maintain the
temperature of the fire. Put the cooking grate in place, close the
lid, and let the coals burn down to low heat. Keep all the vents
open.
If you are using a gas grill, preheat the grill on high until the
temperature reaches 500°F. Then turn the burners down to indirect low
heat (300° to 350°F).
Drain the wood chips and add them to the charcoal or put the chips in
the smoker box of a gas grill, following the manufacturer’s
instructions.
3. Place the ham, flat side down, in a 13x9-inch, heavy-duty foil pan.
Place the pan on the cooking grate and pour about 1 cup of water in
the pan. Close the lid and cook the ham over indirect low heat for 1
hour. For charcoal grills: Ideally the temperature of the grill will
be between 300° and 350°F when the ham goes on the grill, and after 1
hour the temperature will hover around 300°F. If the temperature is
running too high, close the top vents as much as halfway. If the
temperature is falling too low, open the top vents all the way.
4. In a small saucepan combine the glaze ingredients and simmer until
about 1 cup remains, 5 to 10 minutes, stirring occasionally.
5. After 1 hour, begin brushing the top surface of the ham (not the
flat side) with the glaze. If the pan is nearly dry, add about 1/2 cup
of water and continue to cook over indirect low heat. The water in the
pan should barely simmer, so adjust the top vent (of your charcoal
grill) accordingly. To maintain the temperature of your charcoal
grill, replenish the charcoal as needed to maintain an indirect low
heat, adding 10 to 12 unlit charcoal briquettes to the lit charcoal
every 45 minutes to 1 hour.
6. Continue to cook and glaze the ham until the internal temperature
reaches 135°F. (You may not need all of the glaze.) The total cooking
time will be 1-1/4 to 2 hours (roughly 10 minutes per pound).
7. Carefully remove the ham from the foil pan and transfer it to a
cutting board. Tent the ham with foil and let rest for 15 to 20
minutes before carving. Carve the ham and serve warm or at room
temperature.

Servings - 10-12
PreHeat -
Prep Time - 15 min
Inactive Prep Time -
Cooking Time - 2 hrs
Total Time - 2 hrs 15 min
Difficulty -
Source -
Nutrition Info -
Recipe Notes -

Enjoy the recipe,
Thomas Garrou

CookWare Deluxe - http://www.DigitalFriedChicken.com