8
Pork American
Winter, Fall, Easter, Bake, Main Dish, American, Pork, Dinner
6 pound bone-in smoked ham
2 tablespoons brown sugar
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 cup lemon marmalade
2 tablespoon orange juice
Prepare gas or charcoal grill to medium-hot (375-425 degrees F.) for indirect cooking. Place drop pan in center, not over heat source (for gas grill, turn off center burner; for charcoal grill, bank coals on either side). Score top and sides of ham with a knife in a crisscross pattern; mix all remaining ingredients except the glaze ingredients and rub into surface of ham. Place ham, score side up, in center of grill over drop pan. Cover and grill for 1 – 1 1/2 hours (adding 6-8 briquettes to charcoal grill if necessary to maintain heat), until internal temperature of ham (measured with a meat thermometer) reads 140 degrees F. (about 15-18 minutes per pound.) Combine marmalade and orange juice in a small bowl; brush over ham and grill 5 minutes more. Remove ham from grill and let stand 15 minutes.
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