Barbecued Ham With Sticky Orange Glaze

• 1 bone-in smoked ham.
• 2 large handfuls pecan or apple wood chips, soaked in water for at least 30 minutes.
• Glaze
• 3/4 cup fresh orange juice
• 1/2 cup chili sauce
• 1/3 cup cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon dijon mustard
• 1 tablespoon soy sauce
• 1/2 teaspoon freshly ground black pepper

1. Ham at room temp. 1 hour.
2. Use charcoal grill or gas grill. Preheat gas grill to 500 the use indirect heat at 300 - 350.
3. Wood chips in smoker box.
4. Ham goes flat side down in 13x9 pan. Put on grill, add 1 cup water to pan. Cook for about 1 hour.
5. Combine glaze ingredients and simmer 5 - 10 minutes, until about 1 cup remains.
6. After 1 hour, begin brushing top surface of ham. Add water if needed. Continue cooking and glazing until the internal temp is 135. Total cooking time is 1-1/4 to 2 hours (about 10 minutes per pound). If ham gets too dark, cover with tin foil and stop glazing.
7. Remove ham and allow to rest for 15 - 20 minutes.

pecan, orange juice, chili sauce, cider vinegar, brown sugar, mustard, soy sauce, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/barbecued-ham-with-sticky-orange-glaze-50031360 (may not work)