Maple-Bourbon Barbecued Ham Recipe

Just in time for the 4th, here is a recipe for Maple-Bourbon Barbecued Ham.

Ingredients:
> Maple-Ginger Spice Rub (see below)
> Maple-Bourbon Glaze (further below)
> 1 fresh ham roast, 9-14 lbs (I'm doing 3 smaller roasts instead) (I think a shoulder roast would work too)
> Several handfuls of hickory or apple chips or chunks, soaked in water or apple cider for up to 30 minutes (If using a gas grill, only use wood chips which you will need 2 cups)

Directions:
One or two days before grilling, massage the Maple-Ginger Spice Rub into the outer layers of fat and exposed meat.  Wrap in plastic and refrigerate.

Several hours before you start to grill, remove the meat from the fridge and let it come to room temperature.  If you are using a charcoal grill, let it warm up until the internal temperature is 220F.  If you are using a gas grill, turn all the burners to high, then put the 2 cups of soaked chips in a foil tray and set it down directly on one of the burners.  Close the lid and let it preheat with all burners on high until smoke billows out.  Then turn off all burners except the one with the wood chip tray over it and let the temperature come down to 200F to 230F.

Place the ham roast in a large cast iron pan or skillet (or disposable roasting pan) on the side of the grill opposite the fire. If you are cooking on a charcoal grill, toss a few soaked wood chips or chunks on the coals.  Close the grill lid.  If using a charcoal grill, arrange the lid so that the vents are partially open and on the same side of the grill as the meat so that the smoke gets drawn through the meat.  Monitor the grill temperature throughout the day, ensuring that it stays between 170F and 230F.  Add coals or adjust the burner temperature as necessary.  If you are cooking on a charcoal grill, add soaked wood chips every hour. 

Cook the ham until the internal temperature is between 145F and 165F.  The total cooking time will be between 30 to 40 minutes per pound of meat - approximately. 

About 30 minutes before you remove the meat from the grill, bring the Maple-Bourbon Glaze to a simmer and use 1/3 of it on the meat, generously coating the roasts.  After removing the roasts from the grill, brush the roasts with the glaze once more, then allow the roasts to rest for 15 to 20 minutes before carving.  To serve, reheat the remaining glaze to a simmer at drizzle on each serving.


Maple-Ginger Spice Rub
> 1/2 cup granulated maple sugar (if this isn't available, you can boil down maple syrup into maple candy.  Or you could use sucanat or another unrefined sugar)
> 1/4 cup dried mustard
> 2 Tablespoons cinnamon
> 1 Tablespoon ground ginger
> 2 teaspoons cayenne pepper
> 1/2 cup coarse sea salt
> 1/4 cup ground black pepper
> 1/4 cup rubbed sage

Combine all of the above ingredients in a small bowl and mix well.

Maple-Bourbon Glaze
> 1/2 cup maple syrup
> 1/2 cup bourbon
> 1/2 cup cider vinegar
> 1/2 cup apple butter
> 1/4 cup Dijon mustard
> 1/3 cup apple cider
> 1 onion finely chopped
> 1/2 cup butter

To make the glaze, melt the butter in a sauce pan over medium heat.  Add the finely chopped onion an saute until translucent.  Whisk in the remaining ingredients an allow the mixture to com to a boil for 30 seconds, then reduce to a simmer.  Simer for 30 minutes to thicken and set asside.