Grandmother Odom's Fresh Ham with Cloves and Brown Sugar
12-15 pound fresh ham (bone-in leg of pork) ¼ cup whole cloves ½ cup dark brown sugar 1 9 ounce jar yellow (ball park) mustard
Grilling Method: Indirect/Medium Heat
Remove ham from wrapping and pat dry with paper towels. Using a sharp boning or paring knife, remove skin but leave the layer of fat just beneath the skin (alternatively, you can have the butcher do this). Score the fat by making diagonal cuts from right to left and again across the original cuts to create a diamond pattern. Put a whole clove in the center of each of these diamonds. Mix sugar and salt and rub all over the exterior of the ham. Spread a thick layer of the mustard all over the ham.
Place the ham in the center if the cooking grates – either directly on the grates or in a v-rack roast holder. Grill roast the ham for 5-7 hours or until a meat thermometer inserted in the thickest part registers 180˚F. The outside should be darkly caramelized and the inside should be meltingly tender.
Remove from grill on to a clean platter and let rest for 20 minutes before carving. Serve hot or cold.