1 pound ground ham
1/2 cup soy sauce
1 cup finely chopped onion
1 1/2 teaspoons vegetable oil
1 cup rice wine vinegar
1 cup soy sauce
1 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons honey
In a large bowl, mix together the ham, soy sauce, onion, oil, vinegar and soy sauce. Cover and refrigerate at least 1 hour.
Preheat an outdoor grill for high heat.
Drain the barbecue liquid from the meat stock and place it into a small bowl. Mix in the vinegar, water and soup in a small bowl. Stir the soup mixture into the meat stock mixture.
Cook at high heat for about 45 minutes per pound of meat, stirring as needed so that it does not overcrowd the grill. Thoroughly coat all sides of the meat with the liquid from the pan.
Remove meat from the marinade and pat dry with paper towels. Grill over medium heat for about five minutes to achieve an even browning.