This recipe is from Webers.com.
Prep Time: 15 minutes; Marinating Time: overnight; Grilling Time: 2 to 2-1/2 hours

3 tablespoons mixed peppercorns
1 tablespoon mustard seed
1 tablespoon fennel seed
1 tablespoon ground cinnamon
1 tablespoon kosher salt
3 tablespoons granulated sugar
4 tablespoons fresh chopped marjoram
2 tablespoons fresh chopped sage

1 sugar-cured smoked ham, butt end, 6 to 8 pounds

2 cups Southern Comfort
1/2 cup brown sugar
1/2 cup molasses
1/4 cup prepared mustard

1. Using a mortar and pestle, pound the peppercorns, mustard seed, and fennel seed into tiny pieces. In a small bowl, combine the ground spices with the remaining rub ingredients.

2. Score the fat on the ham by making crosshatches about 1 inch apart and inch deep. Season the ham all over with the rub. Cover and refrigerate overnight.

3. Allow the ham to stand at room temperature for 30 minutes before grilling. 4. In a medium bowl whisk the mop ingredients.

5. Following the grills instructions, secure the ham in the middle of a rotisserie, put the rotisserie in place, and turn it on. Let the ham rotate over direct low heat (250F to 350F), with the lid closed as much as possible, for 2 to 2-1/2 hours or until the internal temperature registers 140F.

Note: If you do not have a rotisserie, grill the ham over indirect low heat (250F to 350F) for 2 to 2-1/2 hours. Baste.

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