| | Directions | | Fire up your grill for medium indirect grilling. In a small pot, boil everything but the ham over high heat on the stove (or on the burner attached to your grill for about 10 minutes, until reduced in volume and slightly thickened. Grill ham over indirect heat, turning several times, for about 5 minutes per side, until you get good grill marks. Move ham over indirect heat, close the lid (vents partially open) and grill, turning a few times for about 30 minutes until heated through (about 135° on an instant-read thermometer). During last 15 minutes, brush with glaze a few times. Slice thinly. |
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| Ingredients | | - |  | 1 can Dr. Pepper (12 ounce can) |
| - | | 2 tablespoons light teriyaki sauce |
| - | | 1 teaspoon hot pepper sauce |
| - | | 1 can cooked ham, drained (3 lb can) |
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