Soak a 6-8 lb smoked ham with bone in large stockpot, covered with water overnight. (Do not refrigerate) Remove the ham and rinse thoroughly. Pour out the soaking water, place the ham back in the stockpot; add one 64 oz 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 cloves of garlic. Bring the liquid to a boiling point, and then reduce the heat so low that it won’t even bubble.
Cook until the bone on the large end of the ham slightly pulls away from the meat. (About 20 minutes per pound). Remove the ham from the liquid and place it on a large tray to cool; don’t leave it in the water to cool. This should only take about 15 minutes, and then you need to remove the thick skin and some of the fat.
Place 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.
Brush the ham all over with the suggested glaze listed below, (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. If your grill does not have a lid, this can be done in an oven.
• 1/2 cup pure maple syrup
• 1/2 cup brown sugar
• 1/2 cup apple juice
• 1 tablespoon of Dijon mustard (yellow dry mustard can be used instead)
• dash cinnamon and ginger
Combine glaze ingredients in saucepan; bring to a boil and boil for about 2 minutes (be careful not to let it boil over). Let this cool for a few minutes and slightly thicken before applying to the ham.