Basting the ham keeps the surface moist and sticky. Now it is time to apply the sugar directly to the skin of the ham. If you have been cooking the ham at a higher temperature, drop the grill under 265 degrees F. Applying a thick layer of sugar to a hot ham will melt the sugar creating the hard shell once the ham is removed from the heat. I will pat the sugar onto the ham several times to get form a crust. If you are not interested in the sweet surface, then cut back or simply avoid the sugar all together.
I suggest a good "raw" sugar like a demerara or turbinado sugar. The larger crystals of these sugars stick on and make a thick coating.
With the sugar applied, let the ham continue cooking until done. It should have at least 15 minutes with the sugar on it to form the crust.
Once the ham is done, gently remove it from the grill. The sugar will harden and adhere better as it cools, but while hot it will wipe off easily. Let your ham rest for 15 minutes, carve and serve.
