The fresh ham that my grandmother made every Easter was studded with cloves and slathered with brown sugar and mustard before roasting. And it made the entire house smell amazing.

I tend to do most of my roasting on the grill. So I've adapted my grandmother's recipe.

Order a fresh ham from your butcher. A fresh ham, sometimes called a “green” ham, is not cured, not smoked, not cooked. Let it cook slowly over indirect heat. The meat remains white when cooked.

The meat is so sweet and succulent. I promise it will taste like the best pork roast you have ever eaten.

To roast this in the oven, follow the recipe as directed, but set the ham on a foil-lined rimmed baking sheet. Roast at 325 degrees for 5 to 6 hours.Start to finish: 6 hours (30 minutes active)Servings: 15 to 20 (depending on size)12- to 15-pound fresh (uncured, unsmoked) ham (bone-in leg of pork)2 tablespoons whole cloves½ cup packed dark brown sugar1½ tablespoons kosher salt9-ounce jar yellow mustardPrepare a grill for medium heat, indirect cooking. For a charcoal grill, this means banking the hot coals to one side of the grill and cooking on the other side. For a gas grill, this means turning off one or more burners to create a cooler side, then cooking on that side.Use paper towels to pat dry the ham. Using a sharp boning or paring knife, remove the skin but leave the layer of fat just beneath the skin (alternatively, you can have the butcher do this). Score the fat by making diagonal cuts from right to left, then again across the original cuts to create a diamond pattern. Press a whole clove into the points each of these diamonds.In a small bowl, mix together the sugar, salt and mustard. Rub the mixture all over the exterior of the ham.Place the ham on the cooler (indirect heat) side of the grill, either directly on the grates or in a V-rack roast holder.Grill the ham for 5 to 6 hours, or until the thickest part reaches 175 to 180 degrees. The outside should be darkly caramelized and the inside should be very tender.Transfer the ham to a serving platter and let it rest for 20 minutes before carving.