Smoked Ham with Mustard Glaze

Directions

1. Combine the mustard, bourbon, brown sugar, honey, Sweet Preacher seasoning, vinegar, hot sauce, and rosemary in a saucepan and cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture just comes to a simmer, about 5 to 6 minutes. Remove the pan from heat, set aside and let the glaze cool. (If not using immediately, refrigerate for up to three weeks in a tightly sealed container.)

2. Using a sharp knife, score the ham in a crosshatch pattern, about 1 inch apart and ½ inch deep on all sides except the cute side. Place the ham, cut-side down, in a roasting pan or large disposable aluminum pan. Brush the glaze over the top (don’t use all of it; you’ll be repeating this process on the grill) and set aside while you prepare the grill.
   

3. Prepare a charcoal grill for two-zone cooking and build a medium fire. When the coals are glowing red and covered with a fine gray ash, use tongs to remove the cooking grate and place a drip pan with 1-inch of warm water on the side with no coals, and add a couple hardwood chunks or a log along the periphery of the fire). Clean and oil the grill grates.

4. When the fire begins to produce a steady stream of smoke, place the container of ham over indirect heat, close the grill, vent the grill for smoking, and smoke for 2 to 2 ½ hours, brushing the ham with additional glaze every 30 minutes, until an instant-read thermometer inserted into the thickest part of the ham (but not touching the bone) registers 135℉. Add additional coals or wood chunks as needed to maintain a steady temperature between 325℉ and 350℉.
   

5. Transfer the ham to a cutting board, tent it with foil, and let it rest for about 20 minutes before carving. Pour the juices from the roasting pan (using a spatula to include any browned bits) and any remaining glaze into a saucepan and heat the mixture (on grill or stovetop) over medium-low heat, gently whisking, until everything that is baked onto the pan dissolves into a glaze. Simmer until syrupy, 4 to 5 minutes (spoon off excess fat as you see fit). Carve the ham as desired and arrange on a platter; serve with the pan juices.