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Prep 15min
Total6hr0min
Servings16
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Ingredients
1
cup orange juice
1/4
cup honey
2
tablespoons chopped fresh chives
2
tablespoons vegetable oil
4-pound fully cooked boneless ham
1
cup barbecue sauce
1/4
cup orange marmalade
1
teaspoon ground mustard
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Steps
1
In medium bowl, mix orange juice, honey, chives and oil. Make cuts on top of ham about 1/2 inch apart and 1/4 inch deep in diamond pattern. Place ham in large resealable food-storage plastic bag. Pour orange juice mixture over ham; turn to coat. Refrigerate at least 4 hours but no longer than 24 hours, turning occasionally.
2
Heat coals or grill for indirect heat. Remove ham from marinade; reserve marinade. Cover and grill ham over low heat 1 hour 15 minutes to 1 hour 30 minutes, brushing with marinade 2 or 3 times and turning once or twice, until heated through. Discard remaining marinade.
3
Meanwhile, in 2-quart saucepan, mix barbecue sauce, marmalade and mustard. Cook over low heat 5 to 10 minutes, stirring occasionally, until well blended. Brush sauce on ham. Grill 10 to 15 minutes longer or until glazed. Serve ham with remaining sauce.
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Two tablespoons chopped green onions can be used instead of the chives.
To grill with indirect heat, place a drip pan directly under grilling area and arrange coals around the edge of the firebox. For a dual-burner grill, heat only one side and place food over the unlit burner. For a single-burner grill, place food in an aluminum-foil pan or on several layers of aluminum foil and use low heat.
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