Have your butcher trim off fat and remove the bone from the ham; save the ham bone for soup.
In a small mixing bowl, stir together honey, steak sauce, and dry mustard. Place ham in a foil roasting pan or shallow roasting pan. Pour the honey mixture over the ham and into cavity left by the bone. Cover tightly with a large piece of heavy foil.
In a covered grill, arrange medium-hot coals around a drip pan. Test for medium heat over drip pan. Place the foil-wrapped ham on grill rack, but not directly over coals. Lower the grill hood and grill for 1-3/4 to 2 hours or until meat thermometer inserted in the center of the ham registers 140 degree F.
Fold back foil at the top of the ham. Grill for 20 to 30 minutes more to let the ham absorb the grilled flavor.
Remove the whole or half ham from the grill. Let the meat stand for 15 minutes. Transfer the meat to a cutting board and cut into slices. Serve the sliced ham with warm cooking juices. Makes 20 to 30 servings.
To test for medium heat over the grill, you should be able to hold your hand over the drip pan at the height of the food for 4 seconds before having to pull away.