[ 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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Smoker or grill

Ingredients

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

Procedures

  1. 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.

  2. 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.

  3. 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.

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