1. Grind the peppercorns and mustard seeds, as well as the fennel seeds. In a bowl, combine the ground spices with the rest of the ingredients needed for the seasoning. 2. Score the fat of the ham in a cross-hatch pattern about 1 cm deep and spaced about 2.5 cm apart. Season the ham by covering it with the spice mixture. Cover and refrigerate overnight. 3. Let it rest at room temperature for 30 minutes before cooking. 4. In a bowl, whisk the marinade ingredients used for basting during cooking. 5. Cook the ham on the barbecue using indirect heat, with the lid closed, for 2 to 2 1/2 hours.