I call this a Holiday Ham because the process takes a while and with the holidays you're not so rushed to cook it. When it's done you will find the time was very well worth it, because this is one delicious ham.
1Place the ham in a large stockpot, cover with water and soak for 3 hours. (Do not refrigerate) Remove the ham and rinse thoroughly.
2Pour out the soaking water, place the ham back in the stockpot; add one 64 ounce bottle of apple juice, a cup of molasses and enough water to cover the ham. add a tablespoon of whole cloves, a stick of cinnamon and 3 crushed cloves of garlic. Slowly bring the water to a boiling point, then reduce the heat so low that you can barely see it bubble.
3Cook until the bone slightly pulls away from the meat. (About 20 minutes per pound)
4Remove the ham from the liquid and place it on a large tray to cool. (Do not leave it in the water to cool) This should only take about 15 minutes, then you need to remove the thick skin and a portion of the fat.
5While the ham is cooling combine glaze ingredients in a saucepan, bring to a boil for about 2 minutes. (be careful not to let it boil over) Let this cool for a few minutes and slightly thicken.
6Place the ham on a pre-heated grill. Sear each side of the ham very quickly, just a few minutes per side. Move the ham off to the side away from the direct heat.
7Brush the ham all over with the suggested glaze listed, (or your own favorite glaze) turning while you do so in order to cover the ham completely. Close the grill lid and with the ham still away from the direct heat, cook for about 10 minutes then repeat the process; allowing the glaze to caramelize on the ham. Continue until you are satisfied with the glaze.
8Remove the ham from the grill and let it rest for about 15-20 minutes before slicing.