Orange Sauced Ham
|Canned boneless fully cooked ham||5 Pound (1 Piece)|
|Currant jelly||10 Ounce (1 Jar)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Grated orange peel||1 Teaspoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Ground nutmeg||3⁄4 Teaspoon|
Insert spit rod through center of ham.
Adjust holding forks; test balance.
Insert meat thermometer near center of ham, not touching rod.
In covered grill place medium coals on both sides of drip pan.
Attach spit; position drip pan under ham.
Turn on motor; lower grill hood or cover with foil tent.
Grill ham over medium coals till done and meat thermometer registers 140°, 1 to 1 1/4 hours.
Meanwhile, in saucepan combine jelly, corn syrup, cornstarch, orange peel and juice, and nutmeg.
Cook, stirring constantly, till sauce is thickened.
Brush over ham frequently during last 15 minutes of cooking.
Heat remaining sauce; pass with ham.
Garnish ham with orange slices and parsley