[ Photographs: Joshua Bousel ]
About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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Special equipment: Smoker or grill
serves Serves 12 to 16, active time 30 minutes, total time 3 hours
- For the Glaze:
- 1 cup brown sugar
- 1 cup Coke
- 1 cup pineapple juice
- 1/2 cup ketchup
- 1/4 cup honey
- 2 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 spiral sliced city ham, shank end, 6 to 8 pounds
- Type of fire: Indirect
- Grill heat: Low
To make the glaze: Combine brown sugar, coke, pineapple juice, ketchup, honey, vinegar, and soy sauce in a medium sauce pan. Bring to a boil over medium-high heat, reduce to a simmer, and cook, stirring occasionally until thickened to a syrupy consistency, 20 to 30 minutes. Remove from heat and set aside.
Fire up smoker or grill to 250°F. Wrap ham in heavy duty aluminum foil and place on smoked. Cover and cook until an instant read thermometer registers 100°F when inserted into thickest part of ham, about 2 hours.
Unwrap ham and brush liberally with glaze. Cover and continue to cook for 15 minutes. Brush ham with glaze a second time, cover, and continue to cook until an instant read thermometer registers 120°F when inserted into thickest portion of ham, about 15 minutes more. Remove ham from smoker, let rest for 15 minutes, then serve.