Shelly's Recipe

HAM WITH BOURBON, MOLASSES & PECAN GLAZE

Category: Ham

1/2 cup orange juice
1/3 cup bourbon
1 3/4 cups brown sugar
1 cup pecans, toasted, cooled, finely ground
1/4 cup molasses
3 tbsp dry mustard
1 whole bone-in ham. Mine was 20 pounds.

Boil the juice & bourbon and reduce to about a 1/3 cup. Combine the sugar, pecans, molasses & mustard in a bowl. Add the bourbon mixture and stir to form a thick paste. (This can be made a day ahead of time, but I didn't).

My ham was already cooked. I meant to buy semi-cooked, but during my ham dive at the grocery I guess I ended up grabbing the wrong one. My ham also had skin, which I removed prior to grilling. I left all of the fat, which wasn't much, intact.

Prep the kettle for indirect medium (350 F) and place a drip pan below the grate at charcoal level. For cooking time, figure 10 minutes per pound, which for my ham was about 3 1/2 hours.

At this time mark (130-135 internal temp), remove the ham from the grill. Lightly score the top of the ham with a knife and then rub the glaze over the top and sides. Next, return the ham to the grill, but at indirect high (425 F).

Once in at the higher temp, cook for 25 minutes more or until the glaze bubbles. Let stand for 25 minutes then slice and serve.