Ingredients
- 1 fully cooked/smoked bone-in ham butt-half (between 10-12 pounds)
- 2 cups water
- 1/3 cup honey
- 1/3 cup brown sugar
- 2/3 cup bourbon
- 3 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- Kosher salt to taste
- Black pepper to taste
Instructions
- Remove the ham from its package and pat it dry with paper towels. Score the surface in a diamond pattern about 1/4 inch deep to allow the flavors to penetrate.
- Preheat your grill to medium-high indirect heat, aiming for about 350°F. Place the ham in a disposable aluminum pan and add 2 cups of water around it to keep it moist during cooking.
- Place the pan on the grill away from direct heat. Cook until the ham’s internal temperature reaches 135°F in the thickest part, which should take about 1.5-2 hours. Use a meat thermometer to ensure accuracy. Carryover cooking will take the internal temperature to the safe level of 140°F.
- In a small saucepan over medium heat, combine the honey, brown sugar, bourbon, Dijon mustard, garlic powder, salt, and black pepper. Stir and simmer for 5-6 minutes until the glaze slightly thickens.
- During the last 30-45 minutes of cooking, brush the ham generously with the glaze every 10-15 minutes to build up a flavorful coating.
- Once finished, remove the ham from the grill and let it rest for 15-20 minutes. Carve into slices and serve warm.
