I've never been a huge fan of ham. I like it, but it is not one of my first choices. That may change. Twice now, I have made it on the grill, and fell in love with the results. The first time, I cooked a whole spiral-sliced ham between opposite beds of charcoal, along with apple wood, and basted with a honey/mustard sauce. My youngest daughter, who also isn't a big fan of ham, loved it.
Last night, I cooked three 2" thick ham steaks between divided beds of charcoal, again with the apple wood, but without any sauce. The results were staggering. Everyone who shared the hame with us (that's four young men, my wife, my youngest daughter, and myself) loved it. I am convinced that apple is the premier wood to use when cooking ham on a covered barbecue grill (Webber Kettle at my house).
I love maple and birch with poultry, and hickory with beef. I have to try alder yet and love cedar with fish. But for pork, especially ham, I will be using apple exclusively.
Just thaought I'd share.
Seeeeeya; Goodweed of the North