Maple-Bourbon Ham
on the Big Green Egg

Ingredients

Maple-Bourbon Paste

• 2 tablespoons pure maple syrup



• 2 tablespoons freshly ground black pepper



• 2 tablespoons Dijon or honey-Dijon mustard



• 1 tablespoon bourbon or other sour-mash whiskey



• 1 tablespoon vegetable oil



• 1 tablespoon paprika



• 1 tablespoon onion powder



• 2 teaspoons coarse salt, either kosher or sea salt



• 12 lb to 14 lb bone-in cooked ready-to-eat ham

Maple-Bourbon Mop

• 1/4 cup pure maple syrup



• 1/4 cup bourbon or other sour-mash whiskey



• 1/4 cup cider vinegar



• 3 tablespoons vegetable oil



• 2 teaspoons Dijon or honey-Dijon mustard

Maple-Bourbon Glaze

• 1/4 cup pure maple syrup



• 1/4 cup plus 2 tablespoons bourbon or other sour-mash whiskey



• 3 tablespoons Dijon or honey-Dijon mustard



• 2 tablespoons butter, preferably unsalted



• 2 tablespoons minced onion



• 1 tablespoon cider vinegar



• 2 tablespoons yellow mustard seeds, cracked



• 1 teaspoon freshly ground black pepper

Directions:

1. The Night before you plan to smoke the ham, score the top, fatty side of the ham in wide crisscross cut 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, pretending you're a kid playing in something that will appall your mother. We find it easiest to manage the task if we arrange a large plastic bag on the counter, set the ham in the bag, rub the meat with the paste, and the pull the bag up snug and close it. Refrigerate the ham overnight.



2. Before you begin to barbecue, take the ham from the fridge and let it sit at room temp for 45 to 60 minutes.



3. Prepare the smoker for barbecuing, bringing the temp to 200 to 220 degrees.



4. If you plan to baste the meat, mix together the mop ingredients in a saucepan. Warm the mop over low heat.



5. Transfer the ham to the smoker. Cook for 5 1/2 to 6 hrs, basting the meat with the mop about once an hour in a wood-burning pit, or as appropriate in you style of smoker. 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

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