Hurray for summer ham with coconut butter glaze

1. Soak the smoking chips and put them in a disposable metal pie pan or a foil packet with vent holes. Place them on the hot side of the grill.

2. Position the ham cut-side down on the cold side of the grill. Cook with the lid down for approximately 90 minutes or until the internal temperature reaches 145°.

3. While the ham is cooking, place the coconut nectar syrup and coconut butter in a sauce pan. Heat over medium heat until the mixture becomes syrupy. Whisk while heating to incorporate the ingredients well. Turn off heat and cover until the glaze is needed.

4. Remove cover from grill. Glaze ham and cook for 2-3 minutes, repeat the process 3 or 4 times until the entire ham is thoroughly glazed. Remove from the grill and allow the ham to rest 10-20 minutes before slicing. Drizzle leftover glaze onto sliced meat if desired.