Hello,

I am trying a new ham recipe for Thanksgiving this year; Whole (not half), double smoked bone-in ham (not spiral cut). Going to try my mom's glaze recipe for the first time as well. I have grilled turkeys in past years with great success- the grill is big enough for indirect heat- wondering if I should try this with the ham.... Did a ham last year on the grill which was good, but the glaze was not great.

Should I try the charcoal grill again this year? Any tips/suggestions? What about starting in the oven and finishing on the grill?  It would be nice to keep the oven available for other items that last hour or more.

good luck -jim