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 🙂 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).
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.