Prepare the grill for indirect heat. Place a disposable aluminum drip pan in center of bottom grate or floor of grill. For a closed gas grill, heat on high for 10 to 15 minutes, then turn off heat source directly under pan, leaving the other one or two burners on. Adjust heat to register between 375 and 425 degrees on an oven thermometer. For a charcoal grill, build two equal piles of briquettes on either side of drip pan. Burn coals about 25 minutes, until they are covered with gray ash.

Meanwhile, combine chili powder, paprika, cumin, cinnamon, cloves and sugar substitute in a cup. Score top and sides of ham with a sharp knife in a crisscross pattern. Sprinkle rub over all sides.

Place ham on prepared grill over pan. Close lid and grill 45 minutes. Turn ham over (adding more briquettes if necessary), and grill 45 to 60 minutes more, until an instant-read thermometer inserted in center of ham (away from bone) registers 140 degrees.

Spoon or brush jam over ham. Cover and grill 5 minutes more. Let stand 15 minutes before carving.

This recipe yields 10 servings.

Carbohydrates: 2 grams Net Carbs: 1.5 grams Fiber: 0.5 grams Protein: 33.5 grams Fat: 26.5 grams Calories: 391

Comments: Grilling is great at holiday time because it frees up oven space, and indirect grilling -- meaning food is not directly over the heat source -- is largely unattended.