Grilled Bourbon Ham - cooking recipe

Ingredients

1 ham, 5-12 lbs, depending on how many people you are serving
1/2 cup clove
1 cup orange juice, with pulp
1 cup honey
1/3 cup dark molasses
1/2 cup dark brown sugar
2 tablespoons whole grain Dijon mustard (or whatever your favorite mustard happens to be)
1 cup Bourbon
20 ounces pineapple slices (1 can of rings, packed in pineapple juice)

Preparation

Remove the ham from its wrapping. If it's a canned ham, rinse off any gel and pat dry with paper towel.
Score the ham on the top and sides into a 1-inch diamond pattern. Then push a clove into each square.
Preheat the grill for indirect cooking to 225\u00b0F To do this, place a disposable aluminum pan in the middle of the charcoal grate and make two small piles of charcoal on either side of the pan. You can also add some wood for extra flavor. I add a few Kingsford apple wood chunks when I'm grilling a ham. Light the charcoal and close the lid but make sure the air vents are open enough to keep the charcoal burning at a low heat. If your grill doesn't have a built-in thermometer, you can place an oven thermometer on the warming rack. Also, during the cooking, periodically check the temperature and add a few extra coals as necessary in order to maintain heat.
Brush the ham with 1 cup orange juice. Use less or more according to the size of your ham.
Place the ham over the aluminum pan on the grill and shut the lid. Grill for 3-5 hours, depending on the size of the ham and the color you want it to be.
While the ham begins to cook, make the glaze. Combine all the other ingredients, except for the pineapple rings, in a saucepan and cook over a low heat, stirring for about 20 minutes as the glaze thickens. Then remove saucepan from heat and let cool. It will continue to thicken as it cools.
Glaze the ham every 10-15 minutes during the final hour of grilling. During the last 1/2 hour of cooking, place the pineapple rings on the ham and secure them with toothpicks.
When the ham is done grilling, remove it from the grill and place it on a cutting board. Let it rest for 5 minutes. Carve and serve.