It was dark outside when I did this cook; so, I couldn't get any natural light pictures, and the lighting in my kitchen is bad.
I started with a Cumberland Gap
mini ham. It weighted in at 1.65 pounds and cost $5.92.
I sliced it into half inch or so steaks and direct grilled them on the Weber Q120:
The finished product:
I used some Blues Hog sauce and cracked open my bottle of Head County sauce. I found that the Blues Hog wasn't as hot as I thought it was with the pork steak from the previous cook. Most of the heat was coming from the rub. The Head Country sauce was pretty good. I think it would be better with pulled pork than it was with the ham though.
As for the ham, I liked it done this way. In the future, I want to grill it like this and then use it in a sandwich.