Maple-Bourbon Ham
INGREDIENTS:
7 To 9 Pound Bone-In Half Ham, Shank Or Butt Portion
Maple-Bourbon Paste:
3 Tablespoons Maple Syrup
1 Tablespoon Black Pepper
2 Tablespoons Dijon Mustard
1 Tablespoon Bourbon
1 Tablespoon Canola Oil
1 Tablespoon Paprika
1 Tablespoon Onion Powder
1 Teaspoon Kosher Salt
Maple Bourbon Glaze:
3/4 Cup Maple Syrup
1/4 Cup + 2 Tablespoons Bourbon
3 Tablespoons Dijon Mustard
2 Tablespoons Unsalted Butter
2 Tablespoons Minced Onion
1 Tablespoon Cider Vinegar
DIRECTIONS:
Before you begin to barbecue, take the ham from the refrigerator and let it sit at room temperature for 45 to 60 minutes. Score the top, fatty side of the ham in wide crisscross cuts through the fat layer, about 1/4- to 1/2-inch deep. Combine the paste ingredients in a small bowl. Apply the gooey, sticky paste evenly to the ham.
Prepare the smoker for barbecuing, bring the temperature to 225 degrees.
Transfer the ham to the smoker. Cook for 4 hours.
Meanwhile combine the glaze ingredients. Brush the ham with the glaze twice during the last hour of cooking, and then one final time when you remove the ham from the smoker. The ham is ready when thoroughly heated through and infused with smoke flavor.
*This recipe is intended for use with a vertical water smoker.