Photo by Mary Cressler/Vindulge.
You can find the original recipe first published on Vindulge. Used with permission.
Ingredients
- 1 10-pound bone-in ham, we use Snake River Farms Kurobuta Ham
- 1/3 cup Dijon mustard
- 3/4 cup dry rub
Cherry Glaze Ingredients
- 1/2 cup cherry jam
- 1/2 cup brown sugar
- 1/4 cup bourbon or whiskey
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoon apple cider vinegar
- 1 tablespoon Dijon Mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon allspice
Instructions
Set the EGG for indirect cooking at 250ยฐF/121ยฐC using cherry or apple chips
Method
Coat ham with Dijon mustard and liberally apply the dry rub, and place on EGG on a sheet pan or in a small aluminum pan (uncovered). Insert a digital meat thermometer temperature probe if you have one.
Smoke at 250ยฐF until the internal temperature of the ham reaches 130ยฐF. Glaze the ham with half the glaze. Close the dome and continue cooking until your internal temperature of the ham reaches 140ยฐ. Remove from EGG and glaze the ham with the remaining glaze. Let sit for 20 minutes and serve.
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