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One 6-to-7-pound cooked bone-in ham
1 cup ketchup
1/3 cup
finely chopped onion
1/3 cup honey
1/3 cup cider vinegar
1/4 cup bourbon or water
2 tablespoons yellow mustard
2
tablespoons lemon juice
1 teaspoon dried thyme, crushed
1
teaspoon minced garlic
1/2 teaspoon red pepper flakes
3 cups
wood chips
Direction:
Sauce Directions:
In medium saucepan combine ketchup, onion, honey, vinegar,
bourbon or water, mustard, lemon juice, thyme, garlic and red pepper
flakes. Bring to a boil. Reduce heat and simmer, uncovered, for
10-15 minutes or until desired consistency, stirring frequently.
Divide sauce into two portions; set aside.
Ham Directions:
At least 1 hour before grilling, soak wood chips in enough water
to cover; drain before using. In charcoal grill with cover, place
preheated coals around a drip pan for medium-low indirect heat.
Sprinkle half of the wood chips over the coals.
Place ham on the grill rack over drip pan. Cover and grill
for 2 to 2 1/2 hours, until internal temperature (measured with a
meat thermometer) is 140 degrees F., basting with one portion of
sauce the last 15 minutes. Add more preheated coals (use a hibachi
or a metal chimney starter to preheat coals) and wood chips halfway
through grilling.
Remove ham from grill. Cover and let rest
for 15 minutes before slicing. Reheat second portion of sauce and
serve with ham.
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