Barbecued Ham with Sticky Orange Glaze

Serves: 10 to 12
Prep time: 15 minutes

Way to grill: indirect low heat (300° to 350°F)
Grilling time: 1¼ to 2 hours

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 cupchili 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

Method:

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.

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