Mustard-Molasses Glazed Ham
1/2 cup stone ground mustard
cup unsulphured dark molasses
cup fresh orange juice
1 teaspoon ground ginger
teaspoon ground cloves
1 bone-in, partially cooked, smoked ham (butt end), about 10 pounds
For the glaze: In a small saucepan, combine the glaze ingredients. Bring the glaze to a simmer over medium-high heat, stirring occasionally. Simmer for 1 minute, and then remove the pan from the heat.
Allow ham to stand at room temperature for 30 minutes before grilling. Score the ham by making crosshatches about 1 inch apart and 1/2 inch deep over the entire surface, except on the flat side.
Place the ham, flat side down, in a disposable aluminum pan. Grill over Indirect Medium heat for 1 hour. Brush the glaze over the entire surface of the ham, except on the flat side. Continue to grill until the internal temperature reaches 160 degrees, 2 to 21/2 hours more.
Transfer the ham to a cutting board and loosely cover with foil. Let rest for about 15 minutes. Slice and serve warm or at room temperature.
Serves 10 to 12.
"Weber's Real Grilling" by Jamie Purviance (2005 Oxmoor House)