Grilling time: 3.5 to 4 hours Grilling method: indirect heat
Grill temp.: Medium-Low (275° F)
Servings: 6 to 8 Preparation time: 15 minutes
1 6 to 8 lb bone-in ham
1 cup of your favorite citrus juice
1/2 cup of honey
1 cup of brown sugar
5 cloves of garlic, minced or pressed
1 Tbs of cider vinegar
1 Tbs of yellow mustard
1 Tbs of sage
1 Tbs of thyme
3/4 Tbs of chili powder
4 large sheets of aluminum foil
wood chips soaked in water (any will due, a fruit wood would compliment ham best with apple wood being the most popular)
Mix all ingredients in a large bowl to make a basting glaze. Pour half of the mixture into another cup or bowl and set aside.
Place two sheets of foil on counter, fold an edge of each together to form one large sheet, and place ham down in the middle of it.
Brush half of the glaze mixture on the ham making sure to generously baste all sides.
Fold foil sheet up around the ham, then cover the top half of the ham with the remaining two sheets of foil.
Toss 2/3 of your soaked wood chips on to the coals (or into your wood chip tray if using a gas grill) and place ham on grill. Grill with lid down until the ham reaches an internal temperature of 140° F - approximately 3 1/2 to 4 hours.
Be sure to check grill and meat temperature every 30-45 minutes. Add in the remaining 1/3 of wood chips when you refresh your charcoal - or about 1 1/2 hours into cooking if using a gas grill.
When ham reaches an internal temp of 140° F, remove foil, baste with reserved half of the glaze mixture, place ham over DIRECT heat, and grill for 15 additional minutes to thicken the glaze.
Remove ham from grill and allow to rest for 15 minutes before slicing.