- 8 pound bone-in precooked wet cured ham
- 1 cup orange juice
- Favorite ham glaze
- Cook Time: 3 hours or 10 to 12 minutes per pound
- Cooking Temp: 325 and 225
Prepare the grill for indirect cooking.
If the skin on the ham has not been removed, remove it, and trim off most of the fat leaving no more than a thin layer. If it came with a prepackaged glaze, throw it out. If there is a glaze already on the meat, rinse it off. If it is spiral-sliced, let some water get into the sliced areas to help reduce moisture loss.
Insert a digital remote meat thermometer probe like the Maverick so the tip is near the center of the thickest part, but at least 1" from the edges and from the bone.
You do not need much smoke since the meat has usually been smoked once already. Close the lid, and smoke for about 1 hour.
Tear off about 5' of aluminum foil, if you have double strength, that's better. Fold it in half to make it about 2 1/2' in length. Take the ham off the grill, place the flat, cut end on the foil making sure you don't puncture the foil, pour 1/2 cup of water over the meat and seal the meat and water in the foil making it look like a giant candy kiss. Crimp the seams tight. We don't want any steam escaping and water leaking. This technique helps it cook faster by generating a little steam, which penetrates faster than dry heat, and keeps the meat moist. Place the package back on the indirect side at about 225°F. Watch the temp and try to keep it in the target range.
After about 25 minutes per pound, when the meat temp hits about 130°F in the thickest part without touching the bone, open the foil, paint on the glaze, leave the foil open, close the grill, and roast for about 10 minutes until the glaze gets thick. While the glaze is setting, get the sauce out and warm it on the hot side of the grill or the side burner.
After about 10 minutes, open the grill, dip your basting brush in the pools of glaze on the foil and paint the meat again. Add more glaze if you wish. Now remove the foil, and pour any drippings into the saucepan. Leave the lid open, remove the thermometer and move the ham over to the hot side, glaze facing the flame. Stand right there and watch so the glaze does not burn. DON'T walk away even to get a beer. Let the glaze sizzle, but not blacken. You are just trying to caramelize the sugars and develop more flavor. After about 3 or 4 minutes, roll it a bit and keep rolling it until all sides have sizzled except the bare meat side. Leave it bare. By now the temp will have risen to 140°F. Go ahead and check if you want, but trust me, it's there.
Pour the sauce into a gravy boat, and move the ham to a cutting board, bare side down. Carve it by slicing in from the sides towards the bone in the center of the top. Then slice down along the bone to release the slices. Serve, and spoon a little sauce over the meat.
Save leftovers for sandwiches and save the bone in the fridge for making split pea soup.