Ingredients
Roasted Ham:
12lbs to 14lbscooked ready to eat ham
Rub:
2 tablespoons of ground black pepper (30ml)
2 tablespoons of paprika (30ml)
2 tablespoons of brown sugar (30ml)
1 tablespoon of celery salt (15ml)
1 teaspoon of dry mustard (5ml)
½ teaspoon of cayenne (2.5ml)
Glaze:
2/3 cup of apple sauce (167ml)
3 tablespoons of orange juice (45ml)
1 tablespoon of grated ginger(15ml)
¼ teaspoon of dry mustard (1.25ml)
Pinch of ground cloves
Pinch of cinnamon
Directions
Combine all of the rub ingredients into a bowl and rub vigorously into the ham. Place the ham into a large sealable plastic bag, close and leave to rest overnight. Remove from fridge and let come to room temperature ( 45 minutes)
Place 1/3 of the wood chips in water to soak for ½ hour.
Preheat your grill to high on one side. Leave the other side off.
Prepare a smoke package. Squeeze the excess water from half of the soaking wood chips and place them at the center of a large piece of foil. Add half of the dry wood chips and mix. Close the foil around the wood chips to create a sealed package. Using a fork, poke holes in both sides of the package for the smoke to escape. The more holes – the more smoke. Repeat this process again to make a second smoke package.
Place the wood chip pack directly over the heat source and wait for smoke. Once you have smoke, reduce the heat under the package. Let the barbecue come to 200-220 °F (100-110 °C).
Cook the ham using indirect heat. Place the ham on the far side of the grill where there is no direct heat. Leave to smoke for 3 hours. Halfway through, change the smoke package for a fresh package.
Prepare the glaze. Place all of the ingredients into a heavy-bottomed saucepan over medium-high heat. Stir until melted. Bring to a boil and reduce heat to simmer for 10 minutes. Let stand for 30 minutes. Reheat before using on the ham.
With 1 hour left to go, start the glazing process. Brush the glaze liberally onto the meat. Repeat 30 minutes later.
Tent the finished ham with foil for 10 minutes before carving.
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