Servings: 8 people
Calories: 175kcal
Ingredients
- 1 pre-smoked bone-in Berkshire ham approximately 12-15 pounds, trimmed
- Dijon mustard
- Your favorite smoky BBQ rub low sodium, brown sugar-based
- Apple cider vinegar
Blueberry-Bourbon Glaze
- Olive oil
- 2 cups blueberry jam
- Dijon mustard
- 2-3 tablespoons bourbon
- 1/4 cup pure maple syrup
- 1/4 cup apple cider vinegar
- Juice of one orange
- Pepper to taste
Instructions
- Ignite a full chimney of charcoal and once glowing and just ashed over push to one side of the girll floor, creating a 2-zone cooking surface. Place a water pan, with hot water underneath the grill grates of the cooler, indirectly heated grill grates. Close the lid and adjust the vents until the grill settles near 325F.
- Meanwhile, score the exterior of the ham, then brush in a Dijon mustard binder and season boldly with your favorite homemade or store-bought BBQ rub (low-sodium and brown-sugar based).
- Place the ham atop the cooler grill grates, close the lid and rest untouched for the first 30 minutes. Intermittently thereafter, rotate the ham and baste with a spritz of apple cider vinegar, until the internal temps reach 130F in the thick of the ham.
- During this time, place a heavy-bottom cast iron sauce pot directly over most highly-heated grill grates. Warm a couple tablespoons of olive oil, then add all remaining ingredients. Whisk together until well-combined and simmer until reduced by at least 1/3.
- During the final 15-20 minutes of cooking, brush the ham in layer, upon sweet and tangy caramelized layer of the blueberry-bourbon sauce, until the internal temps reach 145F. Remove from the heat, set aside to cool for 5-7mintues, than carve and serve!
Nutrition
Calories: 175kcal
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