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Double Smoked Maple Bourbon Glazed Ham
Chris Sussman - The BBQ Buddha
Pork
Roast
Well, it is that time of year again and you are here looking for the perfect centerpiece for your holiday meal. I am happy to report you landed in the right spot. Double smoking a ham is just a fancy way to describe warming up your pre-cooked ham in a smoker to add a kiss of additional smoke before serving. Throw in a thick maple bourbon glaze and this will be your go-to holiday meal from now on. Now sit back, grab a glass of your favorite chardonnay, and enjoy this post for Double Smoked Maple Bourbon Glazed Ham on the Big Green Egg.
Ingredients
- 1 bone-in half spiral ham
- 3 cups apple juice
- 1 yellow onion, chopped
- 2 tbsp yellow mustard
- BBQ rub
Glaze Ingredients
- 1/2 cup pineapple juice
- 1/2 cup maple syrup
- 1 cup bourbon
- 1/4 tsp Dijon mustard
- 1 tsp cinnamon
- 1 cup brown sugar
Equipment
- convEGGtor®
- Rib/Roast Rack - Stainless
- Premium Kiln Dried Hickory Wood Smoking Chips
Directions
- Set the Egg for indirect cooking with the convEGGtor at 275°F with chunks of hickory wood
- Cover the ham in yellow mustard and add the BBQ rub
- Put the apple juice and onion in a roasting pan then place the ham in a roasting rack in the roasting pan
- Cook uncovered for 2 hours
- Cover with foil and cook another hour
- Uncover the ham, glaze, and cook for 30 minutes until the ham reaches an internal temperature of 140°
- Remove the ham from the Egg and let rest for 10 minutes
- Slice and serve
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