Prepare brine and score skin in an X pattern about 1\2 inch deep let ham soak in brine for at least 12 hours minimum up to 48 hrs

Use bakers twine to keep ham from losing it's shape.

Prepare your grill (I use a big green egg) for indirect heat at 300 to 350. You should use fruit wood for best results.

Let ham sit at room temperature for about a half hour for even cooking.

Place on grill fatty side up and have a drip pan underneath.

After 1st hour turn and baste every half hour with drippings.

Cook 1/2 hour per pound or until internal temperature reaches 160 in thickest part of meat without touching the bone.

Apply glaze when desired temperature is reached and let it cook for 20 more minutes.

Take ham off and reglaze cover with foil and let it rest for 1/2 to 1 hour before carving (This is important)

For the glaze

While ham is cooking combine all of the ingredients for glaze in a sauce pot and stir over med. to med. high heat until it reaches a slow boil. (Do not let sauce get too hot as it will burn the sugar) you want a slow boil for 2 to 3 minutes sauce will start to thicken and when cooled will coat a spoon.

Do not modify this recipe it is over 110 years old!