4 c. hickory chips
1 – 6 to 8 lb. bone-in cooked ham with natural juices (may be spiral or sliced)
1 c. Cookies Western BBQ Sauce
1 c. Cookies Original BBQ Sauce
¼ c. pure maple syrup
3 T. Rose’s lime juice (may substitute real lemon or lime juice)
2/3 c. water
1/3 c. all-purpose flour
Salt and pepper
Soak hickory chips in enough water to cover for at least 1 hour; drain. Set ham, cut-side down, in a 13x9x2-inch baking pan. Arrange medium coals around edges of grill; sprinkle drained wood chips over coals. Set pan with ham on the grill rack, not over coals. Grill, covered, for 2 to 2 ½ hours (140 degrees). Drain off liquid and reserve for delicious ham gravy. Mix BBQ sauces, syrup and lime juice. Pour over ham in the pan and return to the grill. Leave on grill while you are making the ham gravy. Remove from grill. Slice and serve.
For gravy, measure pan juices; add water to make 2 ½ cups. In a medium saucepan, stir 2/3 cup water into flour until smooth; add pain juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season to taste with salt and pepper.
