Topping: combine all the ingredients and mix well.
Cut all excess fat off. Place on double foil. Brush all sides with honey, Cointreau, seasonings and orange rind. Seal foil, place on an inverted cake pan inside a dutch oven. Cover and bake in a hot fire for 45 minutes to 1 hour.
Open foil and base ham with accumulated juices. Bake for another 10 minutes and baste about 4 times.
Pack topping on top of ham. Return to dutch oven. Cover and put hot coals over oven lid and cook until brown and bubbly on top [about 15 mins].