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
Instructions
Set the EGG for indirect cooking at 250°F/121°C 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 250°F until the internal temperature of the ham reaches 130°F. Glaze the ham with half the glaze. Close the dome and continue cooking until your internal temperature of the ham reaches 140°. Remove from EGG and glaze the ham with the remaining glaze. Let sit for 20 minutes and serve.
Optional equipment: The EGG Genius effortlessly controls the temperature of your EGG through your smartphone, tablet, or computer. Remotely manage and monitor cooking temperatures for worry-free cooking and monitor the temperature of your food. You can also view graphs of your past cooks. Lastly, you will receive alerts when your cook is finished or when the EGG temperature is too high or low.
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
Cherry Glaze Instructions
In a small saucepan over medium heat, add all ingredients and bring to a simmer. Continue to simmer for 10 minutes and remove. Let cool. Will thicken as it cools. Can be made in advance. Reheat slightly before applying.