Jamón a la parrilla con especias y glaseado cítrico

Ingredientes

• 6 pound fully-cooked bone-in ham (trimmed)
• 1 tablespoon ground coriander
• 1 tablespoon ground paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 cup lemon marmalade (or other citrus marmalade)
• 2 tablespoons orange juice
• 2 tablespoons packed brown sugar

Preparación

1. 1

   Preheat your grill to medium-hot (375°F to 425°F).

2. 2

   Prepare it for indirect cooking: For a gas grill, turn off center burner; for a charcoal grill, bank coals on either side; place a drip pan under grate between heat sources.

3. 3

   Score a diamond pattern into the ham, about 1/8 inch deep into any fat.

4. 4

   In a small bowl, combine the coriander, paprika, cumin, cinnamon and cloves. Rub the spice mixture over all sides of the ham.

5. 5

   Place the ham, flat side down, in center of grill over drip pan. Cover and cook, adding briquettes as necessary to maintain heat, until the internal temperature of ham reaches 140°F. This will take 1-1/2 to 2 hours or 15 to 18 minutes per pound.

6. 6

   Meanwhile, in a small bowl, combine the marmalade, orange juice and sugar.

7. 7

   Brush the marmalade mixture over the ham. Cover and grill 5 minutes, until the glaze is lightly caramelized.

8. 8

   Remove ham from the grill, transfer to cutting board, and let rest 15 to 30 minutes.