Larry’s Holiday Ham

    Start with a whole (or half) Virginia or Black Forest ham. Place it in a covered roaster that’s just big enough to fit it with about an inch of space all around it. Pour orange juice over the ham so that it drizzles all around it and accumulates in the bottom of the pan to about an inch and a half deep. Cover the ham tightly with the roaster lid (if your roaster lid isn’t tight, seal the edges of the pan with a double thickness of foil). Have your outdoor barbecue preheated to low, place the ham in it and close the bbq lid. Every 20 minutes or so you should check and baste the ham, add a bit more liquid if it appears to be drying out. Test your ham for internal temperature, but it should take no more than 90 minutes to two hours.

    That’s it. As Larry puts it, “It’s so easy, even I can do it!”

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