This fabulous recipe needs to be started a day ahead of time in the marinade. It's cooked on the grill using the indirect grilling method.
Prep Time: 25 minutes
Cook Time: 1 hour, 35 minutes
Total Time: 2 hours
Ingredients:
- 1 cup orange juice
- 1/4 cup honey
- 1/8 tsp. white pepper
- 3 Tbsp. grated gingerroot
- 2 Tbsp. vegetable oil
- 4 pound fully cooked boneless ham
- 1/4 cup honey
- 1/2 cup apricot preserves
- 2 Tbsp. orange juice
- 1/4 cup Dijon mustard
- 1/2 tsp. ground ginger
Preparation:
In large zipper lock food storage bag, combine 1 cup orange juice, 1/4 cup honey, pepper, gingerroot, and oil and mix well. Score ham on top in a diamond pattern, making cuts about 1/4" deep. Place ham in bag along with marinade; seal and turn to coat. Refrigerate for 4-24 hours, turning occasionally.
Prepare grill for indirect cooking; place drip pan in center and arrange coals around the edges of the drip pan. Heat coals until gray. Remove ham from marinade and place on grill over drip pan. Cover and grill for 1 hour 20 minutes, brushing with marinade several times during cooking. Turn ham over once halfway during cooking time. Discard any remaining marinade.
In small saucepan, combine 1/4 cup honey, apricot preserves, 2 Tbsp. orange juice, Dijon mustard, and ground ginger. Bring to a boil and simmer over low heat for 5 minutes, stirring frequently. Brush this sauce on ham. Cover and grill for 8 minutes longer. Brush sauce on ham again, cover and grill for 8 minutes longer until ham is glazed. Serves 16
