Barbecue: Mustard-Whiskey-Glazed Ham Recipe

• 1 ready-to-eat bone-in ham, around 10 pounds
• 1 1/4 cups dark brown sugar, packed
• 1/4 cup dijon mustard
• 2 tablespoons Jack Daniels Whiskey
• 1/4 teaspoon ground clove
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice

1. Remove ham from packaging, wash, and pat dry with paper towels. Allow to come to room temperature while preparing the smoker.
2. Fire up your smoker to 225u0b0F. Add 4 to 5 medium chunks of smoke wood. When the smoker is at temperature and the wood is burning and producing smoke, place the ham in the smoker.
3. While the ham is smoking, mix the rest of the ingredients into a thick paste in a medium bowl to form the glaze, set aside.
4. Cook ham to desired temperature, about 4-5 hours for a ten-pound ham to reach 120 degrees. Brush on the glaze during the last hour of cooking. Remove from the smoker, slice, and serve.

ready, brown sugar, dijon mustard, daniels, ground clove, ground cinnamon, ground nutmeg, ground allspice

Taken from www.seriouseats.com/recipes/2008/12/barbecue-smoked-mustard-whiskey-glazed-ham-recipe.html (may not work)