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Mustard and Maple Ham

Mustard and Maple Ham

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By Cheryl Jamison

Recipe from Global Smoke: Bold New Barbecue Inspired by The World's Great Cuisines

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Ingredients

  • 1 (12- to 14-pound) bone-in, cooked, ready-to-eat ham
  • 2 tablespoons (for paste) prepared hot sweet mustard
  • 2 tablespoons (for paste) maple syrup
  • 2 tablespoons (for paste) ground black pepper
  • 1 tablespoon (for paste) vegetable oil
  • 1 tablespoon (for paste) cider vinegar
  • 1 tablespoon (for paste) onion powder
  • 1 tablespoon (for paste) paprika
  • 2 teaspoons (for paste) coarse salt
  • 2/3 cup (for glaze) maple syrup
  • 1/3 cup (for glaze) bourbon
  • 3 tablespoons (for glaze) prepared hot sweet mustard
  • 2 tablespoons (for glaze) butter
  • 2 tablespoons (for glaze) minced onion
  • 1 tablespoon (for glaze) cider vinegar
  • 1 tablespoon (for glaze) yellow mustard seeds
  • 1/4 teaspoon (for glaze) ground black pepper
  • 1/8 teaspoon (for glaze) ground cloves

Instructions

  1. 1

    The night before you plan to smoke the ham, score the top, fatty side of the ham with wide crisscross cuts through the fat layer, about 1/4 to 1/2 inch deep.

  2. 2

    Combine the paste ingredients in a small bowl. Apply the gooey, sticky paste evenly to the ham. Refrigerate the ham overnight.

  3. 3

    Bring your smoker to its appropriate cooking temperature.

  4. 4

    Remove the ham from the refrigerator and let it sit at room temperature for 45 minutes to 1 hour.

  5. 5

    Transfer the ham to the smoker. Cook it until thoroughly heated through and infused with smoke flavor, about 5 to 5 1/2 hours at a temperature of 225°F to 250°F.

  6. 6

    While the ham smokes, mix the glaze ingredients together in a small saucepan and cook over low heat for 15 minutes. Brush the ham with the glaze twice during the last hour of cooking.

  7. 7

    Let the ham sit for 15 minutes before carving. Serve hot or warm.

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