Ingredients
For the Ham
- 1 bone-in ham, 12 to 14 pounds (notthe pre-cooked spiral-cut kind)
- 2 Tbsp crushed black peppercorns
- 2 Tbsp crushed mustard seeds or powdered mustard
- 1 Tbsp crushed coriander seeds or powdered coriander
For the Mop
- 1 cup Jack Daniel's whiskey (or bourbon)
- 1 cup firmly packed light brown sugar
- 1/4 cup Dijon mustard
- 1/4 cup dark corn syrup
Instructions
- Allow the ham to stand at room temperature for about 1 hour before grilling
- Start grill and set it up for low heat, indirect grilling. If using a pellet grill, set to lowest setting
- Place ham in a heavy-gauge foil baking pan
- Score the ham across the skin in a diamond pattern by making shallow, diagonal cuts about 1" apart across the top surface
- Rub the spices into the ham, making sure some get into the cuts you just made
- Grill the ham over indirect low heat until the internal temperature reaches 140°F, 3 to 4 hours. On a Traeger, maybe turn the heat up to the 2nd lowest setting after an hour or two
- After putting the ham on the grill, whisk together the mop ingredients in a medium bowl
- Once the internal temp reaches about 130°F (about 30 minutes before the end of cooking), baste the ham with the mop every 5-10 minutes. You can also do this earlier if you like to get a more syrupy, thick crust on the ham (I do)
- Remove the ham from the grill and allow to rest for 15 minutes
- Slice and enjoy
Notes
- You can score the ham and coat with dry rub the day before
- To do this properly, you need to use a pellet grill or something that can maintain a low, indirect heat
- I like to cook this an extra hour or two, but start the first 1-2 hours on the "smoke" setting of my Traeger
- I prefer bourbon to Jack Daniel's
- If you don't have dark corn syrup, just mix light corn syrup and molasses (3:1)