Here's another holiday inspired recipe adapted from Crown Verity. The grill-roasting of the ham further enhances its already smoky flavour. Seasoned and glazed, the ham will be a delicious centerpiece on your holiday table.
INGREDIENTS
HAM
1 - 10 pound bone-in Hickory Smoked Cooks Ham
1 Tbs canola oil
RUB
1/8 cup brown sugar
1 Tbs fresh ground pepper
1 1/2 tsp cinnamon
1 1/2 tsp salt
40 CREEK WHISKY MOPPIN’ SAUCE
1/2 cup Forty Creek Whisky
1/2 cup apple cider
1 tbs liquid honey
1 cinnamon stick
40 GLAZE
1/2 cup Forty Creek Whisky
1/2 cup brown sugar
1 Tbs Dijon mustard
1 Tbs regular yellow mustard
1 Tbs honey
PREPARATION
RUB
Combine all ingredients, mix well and set aside
40 CREEK WHISKY MOPPIN’ SAUCE
Combine all of the mop ingredients in a saucepan.
Bring to a boil, simmer for 10 minutes.
Remove cinnamon stick
40 GLAZE
Combine all of the ingredients in a saucepan.
Bring to a boil, simmer for 10 minutes.
HAM
Cross hatch outside of Cooks ham with sharp knife.
Massage canola oil into ham.
Skewer ham on rotisserie rod.
Sprinkle ham with rub working it into cross hatch grooves.
Place hickory chunks or chips in smoker box.
Rotisserie ham over indirect heat at 325 degrees, 15 minutes per pound to internal temperature 160 degrees.
Mop ham after first hour with 40 Creek Whisky Moppin’ Sauce and again when needed.
Glaze the ham several times with 40 Glaze in the last 1/2 hour.
Rest finished ham covered with tinfoil for 10 minutes before slicing.
ASSEMBLY
Indirect setup - Indirect grilling is a barbeque cooking technique in which the food is placed to the side of the heat source instead of directly over the flame with the barbeque lid closed.
Smoking option: Wrap wood chips in tinfoil, poke foil pack several times with a fork. Add package to the direct heat side of the barbecue.