Smoked Maple Bourbon Easter Ham

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey offers a natural sweetness, while corn syrup is less expensive.

bourbon

🥗Healthier: apple juice

💰Cheaper: whiskey

Apple juice provides sweetness without alcohol, and whiskey is a more affordable spirit.

Start with a 10 pound hickory smoked spiral ham that is already cooked.

Lightly cover the ham with yellow mustard as a binding agent for the rub.

Season the ham lightly with your favorite barbecue rub, using Big Sweet Barbecue Badass Pork Boost.

Let the ham sit while starting up the Beale Street grill.

Set the Beale Street grill to 250 degrees Fahrenheit and use apple pellets for smoking.

Insert a temperature probe into the ham after placing it in the grill.

Smoke the ham until it reaches an internal temperature of 120 degrees, which may take a couple of hours.

If the ham looks dry, spritz it with a little apple juice.

Prepare the maple bourbon glaze by adding 2 tablespoons of butter to a cast iron pan.

Add 1/2 cup of brown sugar, 1/2 cup of maple syrup, 1/2 cup of bourbon, and 1/2 cup of barbecue sauce to the pan.

Add 2 tablespoons of fruit preserve (apricot) to the mixture.

Place the cast iron pan in the Beale Street grill and smoke the glaze for about 45 minutes, stirring occasionally to prevent burning.

After about three hours, remove the ham from the grill when it reaches close to 120 degrees.

Place the ham in an aluminum pan and brush the maple bourbon glaze all over it.

Put the ham back in the grill and continue smoking until it reaches an internal temperature of 140 degrees, basting with the glaze throughout the cooking process.

Once the ham reaches 140 degrees, remove it from the grill and let it rest for 10 to 15 minutes.

To slice the ham, turn it to the side and cut around the bone with a large knife.

Slice off the top of the ham and cut it into nice chunks, placing the slices and chunks back in the liquid.

Cooking Techniques

Equipment Needed

Allergens