Preheat your grill to 275°F and set it up for indirect or dual zone cooking.

Remove the ham from the packaging and discard all packing materials and plastic bone covering.

Coat the outside of the ham with yellow mustard. This will act as a binder and will help the seasoning stick to the ham. Don’t worry, you won’t be able to taste the mustard when the ham is done. 

Season the outside of the ham with the BBQ seasoning, making sure to get into the spiral cuts. 

Place the ham on a small wire rack and place that in a foil pan. If you don’t have a wire rack, you can place the ham directly in the foil pan, meat-side down. 

Pour the orange juice into the pan and place it on the grill. These spiral cut hams are already pre-cooked and we’re just warming it up on the grill. 

In a separate saucepan, combine all the remaining ingredients, bring to a simmer, and cook for 10–15 minutes. 

When the ham reaches an internal temperature of 140°F, start to apply the glaze to the outside of the ham. 

Continue glazing and cooking the ham until it reaches an internal temperature of 145°F. 

Remove the ham from the grill and allow it to rest for 15–20 minutes before slicing.