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  1. A half ham is easier to manage on a grill than a whole ham. When cooking, be sure to keep the grill covered to create enough heat to warm the ham through. For a smokier taste, add hardwood chips to the coals.

  2. cups hardwood chips, if desired 1 (7- to 10-lb.) bone-in half ham 1 recipe Brown Sugar-Mustard-Pineapple Glaze , if desired 1. Soak hardwood chips in enough water to cover 1 hour; drain. If using charcoal grill, reserve drained chips. If using gas grill, place chips in smoker box or in heavy-duty foil; fold foil together and seal. Poke several holes in foil to allow smoke to escape.

  3. For gas grills : Light two outside sections, leaving middle section unlit (three-burner grill). Or light one side and leave other side unlit (two-burner grill). Place hardwood chips in center of lit side; place grates on grill. Heat on high until hot. Reduce heat to medium-low to low.

  4. For charcoal grills : Heat 40 to 60 coals in center of grill to medium heat. Divide coals, placing half on each side of grill, leaving center open. Sprinkle half of the soaked hardwood chips over charcoal, adding additional chips during cooking. Place grates on grill.

  5. Place ham on grill in center of unlit area. Cover and grill at medium-low to medium heat (between 325°F. and 350°F.). When internal temperature of ham reaches 130°F. (after 1 hour 30 minutes to 1 hour 40 minutes) brush glaze over ham. Repeat several times until internal temperature reaches 135°F., about 20 more minutes.

  6. Loosely tent with foil; let stand 10 to 15 minutes before slicing.

  7. to 16 servings PER SERVING : 390 calories, 12.5 g total fat (4 g saturated fat), 47.5 g protein, 19.5 g carbohydrate, 120 mg cholesterol, 2780 mg sodium, 0 g fiber


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