1 fully-cooked bone-in ham, trimmed (6-7 pounds)
1 tablespoon ground coriander
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1 tablespoon ground paprika
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ cup lemon marmalade (or other citrus marmalade)
2 tablespoons orange juice
2 tablespoons packed brown sugar
Heat gas or charcoal grill to medium-hot (375 degrees to 425 degrees). Prepare grill for indirect cooking: For gas grill, turn off center burner; for charcoal grill, bank coals on either side; place a drip pan under grate between heat sources.
Score a diamond pattern into ham, about 1/8-inch deep into any fat.
In small bowl, combine coriander, paprika, cumin, cinnamon and cloves. Rub spice mixture over all sides of ham. Place ham, flat side down, in center of grill over dripping pan. Cover and cook, adding briquettes as necessary to maintain heat, until internal temperature of ham reaches 140 degrees, 1½ to 2 hours or 15-18 minutes per pound.
Meanwhile, in small bowl, combine marmalade, orange juice and sugar.
Brush marmalade mixture over ham. Cover and grill 5 more minutes, until glaze is lightly caramelized. Remove ham from grill, transfer to cutting board, and let rest 15-30 minutes before carving.
Serves 12 to 14.