I used a bone in shank ham for this. Place the ham on a cutting board and score the top of the ham on the diagonal and then on a 90 degree angle about 1/2 inch deep. This gets through the fat on the ham and lets the flavors get deeper inside during the cooking process. Very rarely do I use salt to season the ham as it is usually brined in a salt solution. A touch of pepper or similar is typically enough here.
Set the grill up for indirect heat and place the ham into the grate. If you desire, you can use a drip pan to catch anything that falls. This was a 11 pound ham and took about 3 hours to cook through. After the first hour, I took a mixture of 1/3 yellow mustard and 2/3 apple butter mixed together and began to lightly glaze the ham. Periodically over the next 2 hours, I added glaze to the ham as needed.
Remove the ham from the heat, let it rest and then carve and serve. A nice change for your dinner table.
