Instructions
- Preheat your grill to 275°F and set it up for indirect or dual zone cooking.
- Preheat your grill to 275°F and set it up for indirect or dual zone cooking. Add a few wood chunks to the charcoal for additional smoke flavor.
- Preheat your grill to 275°F.
- Remove the ham from the packaging and discard all packing materials and plastic bone covering.
- Coat the outside of the ham with yellow mustard. This will act as a binder and will help the seasoning stick to the ham. Don’t worry, you won’t be able to taste the mustard when the ham is done.
- Season the outside of the ham with the BBQ seasoning, making sure to get into the spiral cuts.
- Place the ham on a small wire rack and place that in a foil pan. If you don’t have a wire rack, you can place the ham directly in the foil pan, meat-side down.
- Pour the orange juice into the pan and place it on the grill. These spiral cut hams are already pre-cooked and we’re just warming it up on the grill.
- In a separate saucepan, combine all the remaining ingredients, bring to a simmer, and cook for 10–15 minutes.
- When the ham reaches an internal temperature of 140°F, start to apply the glaze to the outside of the ham.
- Continue glazing and cooking the ham until it reaches an internal temperature of 145°F.
- Remove the ham from the grill and allow it to rest for 15–20 minutes before slicing.
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