Things You'll Need
8- to 10-pound ham (bone-in)
13-inch-by-nine inch aluminum foil pan
1 cup water
¾ cup fresh orange juice
½ cup chili sauce
? cup cider vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon soy sauce
½ tablespoon ground black pepper
Even if you use your gas grill every day, you may still not be taking full advantage of its potential. Aside from its usual task of grilling steaks, chops and burgers, your grill is also perfectly capable of preparing roasts or baking a ham. At holiday time it's a great way to free up your oven for side dishes and desserts, and during the warm months of the year baking a ham on your gas grill enables you to enjoy its rich taste — and even give it a better, smokier flavor — without heating up your kitchen.
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Preheat the gas grill to 500 degrees. Once the gas grill reaches this temperature, reduce the heat to 350 degrees. The high heat kills harmful bacteria on the grill grates.
Place the ham, flat side down, in a 13- by 9-inch aluminum foil pan. Discard the plastic disc over the bone, if one is on your ham. Add 1 cup of water to the pan. Place a small quantity of hardwood chips or chunks in a smoke pan, or wrap them in several layers of heavy foil and then perforate the foil with the tip of a paring knife. This step is optional, but adds a deeper flavor to the ham.
Prepare your grill for cooking with indirect heat. On a two-burner grill, turn off the burner on one side but leave the other on. On a grill with three or four burners, turn off the middle burner(s) and leave both sides on. Place the ham over the burner that is off and the smoke chips — if you're using them — over the burner that's on.
Close the lid to the grill. Continue to check on the temperature while the whole ham cooks, and ensure that you maintain a temperature around 300 to 350 degrees.. Open or close the vents on the grill, or adjust the heat using the grill's knobs, to control the temperature.
Create a glaze for the ham. Combine the orange juice, chili sauce, vinegar, brown sugar, Dijon mustard, soy sauce and ground black pepper in a saucepan. Cook the glaze over medium-high heat until only 1 cup of it remains.
Apply the glaze to the ham after one hour. Brush the glaze over the top of the ham.
Add more water to the ham if the pan is dry. You can continue to add water as it dries at ½-cup intervals.
Continue to bake the whole ham on the gas grill for an additional hour to ½ hour. The ham needs to cook approximately 10 minutes for each pound. Apply glaze every half hour to keep adding flavor to the ham.
Check the temperature of the ham. Once the internal temperature is 135 degrees, you can safely remove the ham from the grill.
Remove the ham from the grill. Take the ham out of the aluminum pan, and place it on a cutting board. Tent a sheet of foil over the ham to allow the juices to stay intact. Allow the ham to rest for 20 minutes before you begin carving.