- 6 to 7 kg (12 to 14 lb) ham,
cooked, ready to eat
For the paste, you’ll need 30 ml (2 tbsp) each Dijon mustard, maple syrup, and ground black pepper. Then add 15 ml (1 tbsp) each vegetable oil, cider vinegar, onion powder, paprika and 10 ml (2 tsp) coarse salt.
- 180 ml (2/3 c) maple syrup
- 90 ml (1/3 c) bourbon
- 45 ml (3 tbsp) Dijon mustard
The night before you are planning to serve the ham, score the fatty side of the ham with wide criss-cross cuts 0.6 cm to 1.2 cm (1/4′ to 1/2′) deep. Combine paste ingredients in a small bowl. Apply the paste evenly over the entire ham. Cover with plastic wrap and refrigerate overnight. Remove ham from refrigerator and let stand at room temperature for about 45 minutes.
Bring your Bradley Smoker to between 105°C and 120°C (220°F and 250°F). Using Maple flavour bisquettes smoke/cook the ham for approximately 5 to 6 hours depending on the amount of smoke flavour you would like the ham to have. Mix glaze ingredients together in a small saucepan and cook over low heat for 15 minutes. Brush the ham with glaze a couple of times during the last hour of cooking.
Let ham stand for 15 minutes before carving.