Ham it up this Easter with Honey Glazed Ham on your grill!
1. Using your sharp knife, make long cuts, 1/2 inch deep in a criss-cross pattern (scoring) from one end of the tail to the other. Space the scoring wider at the thick end and closer together at the narrow end. As the ham heats, these cuts will form little trenches that give your ham that finished professional look. It also allows the savory smoke flavor to penetrate deeper into the meat.
2. Mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne
3. Cover the entire ham with a light coating of oil to help hold the spices in place. Season generously, "Give it some loving", with the dry rub. At this point, you can cover and place in the roast in the refrigerator until ready from one hour to even overnight.
4. You will be hot smoking at about 220°F to 250°F for 3 to 5 hours, depending on the depth of smoke flavor you wish to achieve.
5. Prepare the basting sauce by mixing together the chicken stock, 3/4 cups of pineapple juice, vegetable oil, 1/2 tsp dry mustard and cloves. Warm over medium heat and baste ham every 1/2 hour.
6. Prepare the final glaze by mixing together the honey, 1/4 cup of pineapple juice, 1/2 tsp. dry mustard and a pinch of ground cloves. Brush generously with glaze, a couple of times during the last hour of hot smoking.
For plating presentation, pre-heat to high and place pineapple and orange slices on the grill to create sear marks. Brush lightly with any left over glaze. Stick whole cloves into the cross cuts.