1. Preheat the grill to 325°F with flame diffuser closed.
2. Score the top of your ham in a criss-cross pattern, and place it into a large baking pan that has been lined with foil.
3. Place the pan, uncovered, into the preheated grill, and cook for 1 hour.
4. While the ham is cooking, put the pineapple, butter, brown sugar, and orange juice in a medium-sized saucepan.
5. Place the saucepan on the stove on medium-high heat and bring to a boil.
6. When it begins to boil, add the triple sec.
7. Mix the cornstarch and water in a small container and add it to the boiling mixture.
8. The sauce should thicken enough to stick to a spoon.
9. Turn the heat off and remove the pan from the hot burner.
10. After the ham has been on the grill for an hour, brush it liberally with about half of the glaze.
11. Cook for an additional 30 minutes, and then brush with glaze again. Cook another 15-20 minutes, or until the ham reaches at least 135°F internally.
12. Remove from the grill and let rest for 10 minutes.
13. Slice and serve with any remaining glaze that didn't get painted onto the ham.
Apple, Hickory, Lychee
