Maple Bourbon Ham

Attributed to: Leon and Mary Brock

Category: Grilling

Description: Fancy slow cooking ham recipe

Prep time: Overnight

Total time: 18-24 hours

Servings: 10 to 12

Difficulty rating: 3

Ingredients:

12 to 14 Pound Bone-in cooked, ready to eat ham 

Paste

2 Tablespoons pure maple syrup

2 Tablespoons freshly ground black pepper

2 Tablespoons dijon mustard

1 Tablespoon bourbon

1 Tablespoon vegetable oil

1 Tablespoon paprika

1 Tablespoon onion powder

2 Teaspoons kosher salt

Mop

1/4 Cup pure maple syrup

1/4 Cup bourbon

1/4 Cup apple cider vinegar

3 Tablespoons vegetable oil

2 Teaspoons dijon mustard; 

Glaze

3/4 Cup pure maple syrup

1/4 Cup plus 2 tablespoons bourbon

3 Tablespoons dijon mustard

2 Tablespoons butter

2 Tablespoons minced onion

1 Tablespoon apple cider vinegar

2 Teaspoons yellow mustard seeds (cracked)

1 Teaspoon freshly ground pepper

Special tools/utensils needed:

Large plastic bag

Smoker

Directions: 

1. The night before you plan to smoke the ham, score the top, fatty side of the ham in wide criss-cross cuts through the fatty layer, about 1/4” to 1/2” deep. 

2. Combine the paste ingredients in a small bowl. Apply the paste evenly to ham. The is best done by arranging a large plastic bag on the counter, set the ham in the bag, rub the meat with the paste, and then pull the bag up snug and close it. Refrigerate the ham overnight.

3. Before you begin to barbecue, take the ham from the refrigerator and let it sit at room temperature for 45 to 60 minutes. 

4. Preheat the smoker bringing the temperature to 200 to 220F. 

5. Mix together the mop ingredients in a saucepan over low heat. 

6. Remove the ham from the plastic bag, place on a wire rack and transfer the ham to the smoker. Cook for 5 1/2 to 6 hours, basting the meat with the mop about once each hour. 

7. Brush the ham with the glaze twice during the last hour of cooking. The ham is ready when thoroughly heated through and infused with smoke flavor.