Grill-Glazed Spiral Ham

• Meat

  • 8 lb Spiral sliced ham

• Produce

  • 1/4 tsp Garlic powder
  • 1/8 tsp Sage

• Condiments

  • 1/2 cup Apricot jam or preserves
  • 2 tsp Balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1/2 cup Honey
  • 2 tsp Worcestershire sauce
  • 1 tsp Yoshida's cooking sauce

• Baking & Spices

  • 1/4 tsp Ancho chile powder
  • 1/4 tsp Black pepper
  • 2 tbsp Brown sugar
  • 1/8 tsp Cinnamon
  • 1/16 tsp Cloves, ground
  • 1/2 tsp Paprika, smoked

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on grillinfools.com

Description

Ingredients

• ½ cup apri­cot jam or pre­serves
• ½ cup hon­ey
• ½ cup white wine
• 2 tbsp brown sug­ar
• 1 tbsp Dijon mus­tard
• 2 tsp Worces­ter­shire sauce
• 2 tsp bal­sam­ic vine­gar
• 1 tsp Yoshida’s cook­ing sauce (sub­sti­tute soy sauce if desired)
• ½ tsp smoked paprika
• ¼ tsp black pep­per (not shown…how did I ever miss that?)
• ¼ tsp Ancho chile pow­der (sub­sti­tute chipotle or cayen­ne as desired)
• ¼ tsp gar­lic pow­der
• ⅛ tsp cin­na­mon
• ⅛ tsp sage
• 1/16 tsp ground cloves
• 8 lb spi­ral sliced ham

Directions

• Com­bine all ingre­di­ents, except the ham, and mix well in medi­um-size bowl
• Next the glaze mix­ture will be added between each slice
• Place the ham flat side down in a dis­pos­able alu­minum pan
• Set up the grill for indi­rect or two zone grilling with coals and smoke wood on one side and noth­ing on the oth­er
• Tar­get tem­per­a­ture inside the grill is 325
• Place alu­minum pan over the side with no coals
• Cook­ing time is 12–13 min­utes per pound to an inter­nal tem­per­a­ture of 140–150 degrees
• Brush on anoth­er coat of glaze every 20 min­utes through­out the cook­ing process
• Pull the ham from the grill when it hits 140 degrees and let rest for 10 min­utes so the juices redis­trib­ute through­out the meat