BARBECUED HAM
Betty Poulin

5 lb. ham (serves 10-12 people generously)
 

Remove ham from the can.  Cut 5 lb. ham diagonally into 2 slices.  Larger hams make 3 slices.  Make a large "boat" for each slice from two thicknesses of heavy-duty foil.  

Marinade sauce:
For each slice mix:
2 Tbsp. cider vinegar
2 Tbsp. brown sugar
1 tsp. worcestershire
1 c. catsup

Mix well and pour over ham slice. Wrap tightly and refrigerate at least 6 hours (overnight is better).  One hour before serving time unwrap ham and place on prepared grill with slices still loosely wrapped in foil.  Cook 40 minutes basting occasionally if you like.  Remove from foil and place directly on grill, turn and baste for about 15 minutes until meat is brown and edges barbecued.  Serve in "chunks" or wide strips rather that trying to slice. Really delicious with chilled pineapple slices, ice cold potato salad, pot of beans or 5 bean salad, vinegar cucumbers and cold beer!

Betty said, "We get so hungry for this ham in the winter time that I bake it in the oven, then open the foil and finish it in the broiler.  Almost as good!"