Apple Wood Smoked Maple Bourbon Ham

Merry Christmas and Happy (soon to be) New Year.   We decided to stick around MD for this Christmas and it seemed like a perfect opportunity to grill up a Christmas Ham.

I can’t take credit for the following recipe but I can take credit for finding it and posting about it here ūüôā ¬† The original recipe can be found here

We picked up a 7.5 Lb bone-in cooked (ready to eat ham).  Note do not get a spiral cut ham for this recipe (makes the injection process difficult).

I modified for original recipe just a bit but overall I cooked in a similar fashion.

First, I took about 1/2 cup of Maple syrup and diluted with ~1/4 cup of apple juice and then injected the mixture all over the ham.

Then make the paste and apply all over the ham (except the cut/flat portion).


Paste Recipe:

2 Tbs. pure Maple Syrup 
2 Tbs. freshly ground Black Pepper 
2 Tbs. Dijon or Honey-Dijon Mustard 
1 Tbs. Bourbon 
1 Tbs. Vegetable Oil 
1 Tbs. Paprika 
1 Tbs. Onion Powder

Heat the Kamado Joe (Bessie) to 250 degrees with heat deflector in place (and aluminum tray 1/2 filled with water).  Add Apple Wood Chunks (about 3) and grill at this temperature until the internal temperature reaches about 130 degrees.   For me this look approximately 3 hours.  I then removed the ham and allowed to rest for 15 minutes then carved.


Gotta give props on this one.   This was the best ham I have ever had.   Will be my go-to for Christmas/Easter Hams in the future.   Very easy, yet very tasty.

Had enough ham to eat for days but love using the left-overs for Ham/Egg/Cheese breakfast sandwiches and I used some for a home-made baked beans that I did and will post about next.



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