Full or 1/2 ham with bone
2 tbsp. Dijon mustard
1/4 tsp. black pepper
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cinnamon
1/2 tsp. ground cloves
3 oz. currant or apple jelly
1/4 c. scotch
1/4 c. brandy
1 c. brown sugar

Barbecue ham on indirect heat, fat side up. Combine all ingredients in bowl and stir well. This becomes ham glaze.

Ham: 8 to 10 pounds, 12 minutes per pound. Score ham 1/4 cross cuts on. 16 pounds plus, 16 minutes per pound. Fat side.

One and one half hours before done, glaze ham. One half hour before, if left, glaze again.