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Grilled Ham (7/22/2011)

Grilled Ham


12-13 lb. bone-in Ham
1 cup water
1 cup orange juice
1 cup chili sauce
½ cup cider vinegar
1/3 cup tablespoons brown sugar
1 ½ tablespoon Dijon mustard
1 ½ tablespoon soy sauce
¾ tablespoon ground black pepper


Heat grill to 500-degrees F. Once reached, lower temperature to 350-degrees F.


Place the ham, fat side down, in a 9 x 13" pan. Add 1 cup water to pan. Cook over indirect heat 1 hour. While ham is cooking, make your glaze. In a large saucepan, add orange juice, chili sauce, cider vinegar, brown sugar, Dijon mustard, soy sauce, and black pepper. Cook over medium-high heat, until reduced (about 1 ½ cups glaze remains). After the ham has cooked 1 hour, apply glaze over the top of ham.
Add more water to the pan, if it's dry. Continue grilling for another ½ hour to 1 hour. Internal temperature of the ham needs to reach 135-degrees F. Once you've reached that temperature, remove ham from grill and place on cutting board. Tent with a sheet of aluminum foil for 20 minutes before carving.


 


 

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