Grill Nation's Bourbon Pineapple Glazed Bone-In Ham
"Ham is one of the most desired proteins for the holiday season. There are a lot of different ways you can prepare it for a juicy and flavorful experience. I am a huge fan of this recipe because it involves injecting, which I love for a juicy flavor, with pineapple juice. I typically serve 8-10 people for Thanksgiving and there are never leftovers... This should tell you all you need to know. Lets jump into the recipe now." - James Brown, GrillNation
- 1 20lb ham, prepped
- 1 cup of pineapple juice for injecting
- 2-3 tablespoons mustard (this is your brine)
- 4-5 tablespoons Java House Seasoning
- 2 cups brown sugar
- 1 cup bourbon
- 1/4 cup pineapple juice
- 2/3 cup pineapple, chopped
- 2 tablespoons butter, unsalted
- 4 tablespoons spicy brown mustard
1) Prep your ham by sitting it in the fridge to thaw for 2-3 days, then sit out in your sink for 24 hours. Once thawed, prep your ham by removing both the skin and silver skin. Your butcher can do this for you if you talk to them in advance.
2) Now your ham is prepped, inject your ham with a cup of organic pineapple juice, place it in the fridge for 12-24 hours.
3) After the time expires place it out in room temp for 1 hour and then use 2-3 tablespoons of mustard to cover the surface area of the ham and season generously with Java House seasoning.
4) Once you season your ham, set your smoker up for 250 degrees. You want to make sure the ham is seasoned during this time to bring your smoker up to temp so the seasoning can rest on the meat and draw into it for maximum flavor, 20-30 mins.
5) Get a baking pan with a wire rack and place the ham on the wire rack, the wire rack should be in the pan. Place in the smoker and then pour a cup of pineapple juice in the pan.
6) You want to smoke your ham until the internal temp of 165 with a 30 min rest period before slicinging and serving.
7) Check the temp and make sure it is controlled and spritze your ham every 30 min after the first 90 mins.
8) When your ham reaches an internal temp of 140 degrees begin to make your glaze. Get a saucepan and place over medium heat (450) and let it heat up, about 10 mins. Now combine your ingredients, bourbon, brown sugar, pineapple, butter, spicy brown mustard and pineapple juice. Let it simmer for 10ish minutes and remove from heat and let it thicken. Once it thickens glaze your ham when the internal temp is 150-155 degrees.
9) When the Ham hits an internal temp of 165 degrees remove from the smoker and let rest for 20-30 mins. Total cook time is 5 1/2-6 hours.