Ingredients
1 bone-in smoked ham.
2 large handfuls pecan or apple wood chips, soaked in water for at least 30 minutes.
Glaze
3/4 cup fresh orange juice
1/2 cup chili sauce
1/3 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon dijon mustard
1 tablespoon soy sauce
1/2 teaspoon freshly ground black pepper
Preparation
Ham at room temp. 1 hour.
Use charcoal grill or gas grill. Preheat gas grill to 500 the use indirect heat at 300 - 350.
Wood chips in smoker box.
Ham goes flat side down in 13x9 pan. Put on grill, add 1 cup water to pan. Cook for about 1 hour.
Combine glaze ingredients and simmer 5 - 10 minutes, until about 1 cup remains.
After 1 hour, begin brushing top surface of ham. Add water if needed. Continue cooking and glazing until the internal temp is 135. Total cooking time is 1-1/4 to 2 hours (about 10 minutes per pound). If ham gets too dark, cover with tin foil and stop glazing.
Remove ham and allow to rest for 15 - 20 minutes.
