Ingredients
- 6-7 pound bone-in smoked ham shopping list
- 2 tablespoons brown sugar shopping list
- 1 tablespoon ground coriander shopping list
- 1 tablespoon paprika shopping list
- 1 teaspoon cumin shopping list
- 1/2 teaspoon cinnamon shopping list
- 1/4 teaspoon cloves shopping list
- 1/4 cup lemon marmalade shopping list
- 2 tablespoon orange juice shopping list
How to make it
- Prepare gas or charcoal grill to medium-hot (375-425 degrees F.) for indirect cooking.
- Place drop pan in center, not over heat source (for gas grill, turn off center burner; for charcoal grill, bank coals on either side). Score top and sides of ham with a knife in a crisscross pattern; mix all remaining ingredients except the glaze ingredients and rub into surface of ham.
- Place ham, score side up, in center of grill over drop pan. Cover and grill for 1 - 1 1/2 hours (adding 6-8 briquettes to charcoal grill if necessary to maintain heat), until internal temperature of ham (measured with a meat thermometer) reads 140 degrees F. (about 15-18 minutes per pound.)
- Combine marmalade and orange juice in a small bowl; brush over ham and grill 5 minutes more. Remove ham from grill and let stand 15 minutes.
- Serves 8, with leftovers.
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