Maple-Bourbon Ham

Name: Maple-Bourbon Ham
Cuisine: American
Ingredients: 12 to 14-pound bone-in cooked ready-to-eat ham; 1 tablespoon paprika; 1 tablespoon onion powder; 2 teaspoons kosher salt or coarse sea salt; 2 teaspoons kosher salt or coarse sea salt; 3 tablespoons vegetable oil; ¾ cup pure maple syrup; ¼ cup plus 2 tablespoons bourbon or other sour-mash whiskey; ¼ cup plus 2 tablespoons bourbon or other sour-mash whiskey; 3 tablespoons Dijon or honey-Dijon mustard; 3 tablespoons Dijon or honey-Dijon mustard; 2 tablespoons unsalted butter; 2 tablespoons minced onion; 1 tablespoon cider vinegar; 2 teaspoons yellow mustard seeds, cracked; 1 teaspoon freshly ground black pepper

Preparation info

Serves
10 to 12

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

In Virginia, Kentucky, and other nearby states, traditional country hams are cured in a bed of dry salt for some 5 weeks, smoked in an old-fashioned smokehouse for up to 2 months, and hung to age for almost a year. Barbecuing a ham is much simpler, and many people find the result even tastier.

Ingredients

12 to 14-pound bone-in cooked ready-to-eat ham

Americas
United States
Kentucky
Virginia
Main course

Method

The night before you plan to smoke the ham, score the fatty side of the ham in wide crisscross cuts through the fat layer, about ¼ to ½ 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 l