Grilled Ham with Brown Sugar Mustard and Honey Bourbon Glaze

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Prep Time 10

Cook Time 3

Additional Time 30

Total Time 3 40

Course Main Course

9-12 lbs fully cooked, bone-in ham (smoked ham or ham with natural juices, if possible)
1 cup brown sugar
1/4 cup yellow mustard
1/2 cup honey
1/2 cup bourbon
2 tbsp Dijon mustard

Remove the ham from its wrapper an hour before cooking and pat it dry with paper towels.
Score the rind of the ham in a 1-inch diamond pattern, cutting about ¼ inch deep.
Preheat the grill to 350°F (175°C) for direct grilling and 300°F for indirect grilling. For indirect grilling, heat the sides of the grill with no heat in the middle.

In a bowl, mix 1 cup brown sugar and ¼ cup yellow mustard until a paste forms for the brown sugar mustard glaze.
For the honey bourbon glaze, simmer ½ cup honey, ½ cup bourbon, and 2 tablespoons Dijon mustard in a small saucepan over medium heat, whisking until the honey melts and the ingredients are well combined, about 5 minutes.

Place the ham onto a large piece of heavy-duty aluminum foil. Spread the brown sugar mustard paste over the entire ham.
Wrap the foil securely around the ham, sealing all edges together. Place the wrapped ham into a disposable grill pan.
Set the grill pan with the ham in the center of the grill for indirect grilling. Close the lid and grill the ham until it reaches 135°F in its thickest part, about 3 hours for a 10-pound ham (approximately 18 minutes per pound, but thickness matters more than weight).
During the last half hour of cooking, brush the ham with the honey bourbon glaze every ten minutes.

Once the ham reaches an internal temperature of at least 145°F (63°C), remove it from the grill and let it rest for 30 minutes before slicing.
Carefully lift the pan out of the grill and onto a carving board or cookie sheet.
Transfer the ham from the foil pan to the cutting board, carve, and serve.

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