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Prep Time: 15 minutes
Cook Time: 1 1/2 to 2 hours
Yield: 12 to 14 (4-ounce) servings
- 6 to 7-pound fully-cooked bone-in ham, trimmed
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup lemon marmalade (or other citrus marmalade)
- 2 tablespoons orange juice
- 2 tablespoons packed brown sugar
Preheat gas or charcoal grill to medium-hot (375°F to 425°F). Prepare grill for indirect cooking: For gas grill, turn off center burner; for charcoal grill, bank coals on either side; place a drip pan under grate between heat sources.
Score a diamond pattern into ham, about 1/8 inch deep into any fat. In small bowl, combine coriander, paprika, cumin, cinnamon and cloves. Rub spice mixture over all sides of ham. Place ham, flat side down, in center of grill over drip pan. Cover and cook, adding briquettes as necessary to maintain heat, until internal temperature of ham reaches 140°F, 1 1/2 to 2 hours or 15 to 18 minutes per pound.
Meanwhile, in small bowl, combine marmalade, orange juice and sugar.
Brush marmalade mixture over ham. Cover and grill 5 minutes, until glaze is lightly caramelized. Remove ham from grill, transfer to cutting board, and let rest 15 to 30 minutes.
Preheat the oven to 400 degrees F. Position a rack in the lower third of the oven.
Recipe Source: www.porkbeinspired.com