- 6 to 7 pound fully-cooked bone-in ham
- 3 cups wood chips, (use hickory or oak chips for best flavor)
- 1 cup ketchup
- 1/3 cup onion, finely chopped
- 1/3 cup honey
- 1/3 cup cider vinegar
- 1/4 cup mustard
- 2 tablespoons lemon juice
- 1 teaspoon dried thyme leaves, crushed
- 1 teaspoon garlic, minced
- 1/2 teaspoon crushed red pepper
- 1/4 cup water
Sauce: In medium saucepan combine ketchup, onion, honey, vinegar, water, mustard, lemon juice, thyme, garlic and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently. Divide sauce into two portions; set aside.
Ham: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. In charcoal grill with cover, place preheated coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood chips over the coals. Place ham on the grill rack over drip pan. Cover and grill for 2 to 2 1/2 hours, until internal temperature (measured with a meat thermometer) is 140°, basting with one portion of sauce the last 15 minutes. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips halfway through grilling. Remove ham from grill. Cover and let rest for 15 minutes before slicing. Reheat second portion of sauce and serve with ham.
Recipe provided by Pork Checkoff.
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