Maple Bourbon Glazed Grilled HamFor a little slice of heaven just use a maple bourbon glaze the next time you're making a grilled ham
A little bourbon, some brown sugar, and a touch of maple syrup elevate this Maple Bourbon Glazed Grilled Ham recipe.
Far too often ham ends up as one of those things people are indifferent to because they’re used to eating it warmed up in the oven or as something that comes in a plastic case from the grocery store.
One of the things that makes ham so unique as an ingredient is how it can take on flavors, without losing sight of itself.
To take our maple bourbon glazed ham to the next level we start with a spice rub that has a little sweet and little heat, making crisscross cuts in the ham to help open it up, making sure the spice rub and glaze penetrate deep into the ham.
The flavors in the maple bourbon glaze echo the smoked paprika and brown sugar in the spice rub creating a BBQ ham with deeper, more complex flavors and a crisp outside that looks fantastic.
Using indirect heat lets ham pick up a nice grilled flavor, without drying it out. The goal of indirect heat is to have the area where the ham is sitting warm enough to cook it all the way through, without having it so hot that it turns into a briquette.
On our five burner grill, we set the two far burners to medium-high, the center burner to low, and place the ham over the other two burners that are turned off. A good sign that you have the right temperature is when the fat on the outside of the ham starts to glisten but doesn’t turn runny.
An easy way to keep the glaze warm between coats is to set the saucepan next to the ham. We also prefer using a silicone brush for glazing.
Our Maple Bourbon Glaze is also delicious with other cuts of pork, turkey, and salmon.
- 3 to 5 lb ham
- 1 tbsp brown sugar
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp salt
- 1/2 tsp pepper
Maple Bourbon Glaze
- 1/3 cup bourbon
- 3 tbsp maple syrup
- 2 tbsp butter
- Mix the brown sugar, smoked paprika, garlic powder, mustard powder, salt, and pepper together.
- Using a sharp knife, make a series of crisscross cuts around 1/2 inch deep across the entire ham.
- Coat the ham in the spice mixture, working it into the cut areas to help the flavors sink into the ham. This can be done a day or two before.
- Using indirect heat, grill the ham for 2 to 2-1/2 hours.
- While the ham is cooking, make the glaze by combining the bourbon, maple syrup, and butter in a small saucepan over high heat.
- Stir the glaze while it comes to a boil. Lower the heat to medium-high and reduce the glaze for 10 minutes or until it starts to thicken.
- Using a brush apply the glaze to the outside of the ham, turning the ham, so each side is coated. Let the glaze set for 10 to 15 minutes between each coat. The ham should be glazed at least three times with a few minutes of cooking time after the final coat to let the last layer set before taking the ham off the grill.
- Let the ham rest for a few minutes before serving. When slicing the ham, try and cut it so each slice comes with some of the crispy glaze.
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