que: I want to try and make a thanksgiving ham in my bar-b-que pit and i don't know how. Would any one have any ideas on how?|||Is it a Propane, Wood or Charcoal Pit? ok wood .. Begin by wrapping your Ham in Heavy foil and sure that it's completely sealed. Place it in a shallow metal baking pan, and place on the grill. This prevents it from cooking too fast and burning. However, if your using a smoker, place it directly on the grate without wrapping it. Now prepare your wood chips. Soak the wood chips in a metal bowl for several hours. Now, prepare the smoker by adding 1oz Liquid smoke or Worcestershire Sauce to the water container, if you don't have a smoker with separate water pan and are using a regular bbq pit, use a metal bowl and place directly on the grate. Then prepare the coals and let burn until their white on the corners, and no flames are present. Add a hand-full of wood chips to the coals and close the cooker. Let them smoke for about 15 minutes. Smoke for 45 minutes, then and another handful of pre-soaked wood chips. if using the bbq pit, remove the foil. Continue smoking for about 8 minutes per pound, or until internal temperature reaches 140* for a fully cooked ham. Prior to the last 15 minutes of cooking, add glaze made of the following: 1/2 cup brown sugar, 1 1/2 tsp mustard, 2 tsp water to form a paste. Spread over Ham and allow it to run down the sides. Once done cooking, place on a serving platter and let stand for 15 minutes before carving.|||I have done several bar-b-que hams, they were done on the bar-b-que. I make a sause of pineapple jucie, brown sugar and cherry juice, all mixed together. Place shank ham (none cut) in a foil pan, cook on low I make several cuts in the ham, place several pineapples and cherries on the ham. baste the ham just so often with the mixure of pineapple juice, brown sugar and cherry juices while cooking. (you dont want to lift the lid to often) The cuts in the ham will allow the juices to soak into the ham. I ussally cook my ham for about 2 hours on low, it turns out wonderful. In fact I am making one again this year along with a deep fried turkey. If you use this receipe, hope it works for you. I have done several times and they are great|||yea I'd go with a smoker. Hams need a long long time to slow cook. Smoking it will do exactly that. Grills tend to get a little too hot and sustained cooking takes a bit of practice. Can be done - but id avoid the grill.|||It would be fine whether it is a smoked or cured ham even a fresh one, but if you glaze it, leave that to the last hour or so to prevent it from burning and the glaze getting bitter.|||well my dad uses his smoker for ham and just lets it cook in a pan on the racks of the smoker for about 17 hours. you should watch it though because we might have a diffrent smoker.