Grilled Orange Ham (Crowd Size)

Ham it up on the grill with an orange marinade and spicy sauce. MORE+ LESS-

By Betty Crocker Kitchens

October 14, 2008

cup orange juice

1/4

cup honey

tablespoons chopped fresh chives

tablespoons vegetable oil

4-pound fully cooked boneless ham

cup barbecue sauce

1/4

cup orange marmalade

teaspoon ground mustard

Hide Images

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.

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.