Applewood Smoked Ham

Prepare the grill for indirect cooking over medium-low heat (250° to 350°F).

With a sharp knife score the fat of the ham in a crisscross pattern. Stud the fat layer with the cloves, using some of the cloves to secure the bay leaves in place.

Drain the wood chips. Add a handful of the chips to the coals or add them to the smoker box of a gas grill and close the lid. When smoke appears, grill the ham, fat side up, over indirect medium-low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the ham registers 165°F, 1 1/2 to 2 hours. Remove from the grill and let rest for 5 to 10 minutes before slicing and serving.