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1
Trim rind from ham and score fat into diamonds.
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2
Mix remaining ingredients in a bowl.
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3
Tie ham every 2 inches with string.
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4
Spear ham on rotisserie rod and fasten ends.
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5
If desired, insert a meat thermometer in the center of the thickest part of the ham, not touching a bone.
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6
Make a drip pan and place it in grill and arrange coals around it.
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7
Place ham 8 inches above gray coals and grill for 4 to 5 hours, adding more coals when needed.
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8
During the last hour of grilling, brush glaze over all sides of ham.
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9
Brush with glaze every 10 minutes.
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10
Remove from rod and cut into thin slices.
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11
Note: If using a meat thermometer, allow the ham to cook until it registers 170 degrees.
