Fresh Holiday Ham with Mustard Sauce
This recipe was written for a fresh (uncured) ham, which you may have to order in advance from your butcher. Specify that you’d like the shank end, although the butt end is good, too.
- 1 8 to 10 pound fresh ham, preferably shank portion, skin on
- 1/2 cup kosher salt
- 1/2 cup Morton’s TenderQuick curing salt
- 3/4 cup dark brown sugar
- 2 quarts water
- Whole cloves (optional)
- Traeger Pork and Poultry Rub
- 2 cups apple juice
- 1/4 cup maple syrup, warmed
- 1/4 cup bourbon, or more apple juice
- 1/4 cup dry mustard (Colman’s)
- 1/2 cup brown sugar (light or dark)
- 2 teaspoons coarse salt (kosher or sea)
- 1 teaspoon freshly ground black pepper
- 1/2 cup apple cider vinegar
- 2 cups heavy (whipping) cream
- 4 egg yolks, beaten
Make the brine: In a container large enough to hold the brine and ham, combine the kosher salt, curing salt, 3/4 cup of brown sugar, and the water. Stir to dissolve the salt and sugar crystals. If a more “cured” texture and appearance is desired, use a kitchen syringe to inject the brine into the ham, especially near the bone. Submerge the ham, weighting it with ice-filled resealable plastic bags, if necessary. Cover it and refrigerate for 24 hours.
Rinse the ham thoroughly under cold running water and pat it dry with paper towels. (Discard the brine.) Using a sharp knife, score the skin on the entire surface of the ham at 1-inch intervals in a crosshatch pattern. Insert a whole clove into each diamond shape, if desired. Season the outside of the ham with Traeger Pork and Poultry Rub. Put the ham on a rack in a roasting pan.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Place the roasting pan with the ham on the grill grate.
Smoke the ham for 2 hours.
Make the mop: Combine the apple juice, maple syrup, and bourbon and transfer to a mister. Mist or mop the outside of the ham.
Increase the temperature of the grill to 300 degrees F (Medium), and continue to roast the ham, misting occasionally, until the internal temperature reaches 165 degrees F, about 3 to 4 hours. Check the temperature at the 2-hour mark: fresh hams are quite lean, and you do not want to overcook the meat. When done, the smaller bone at the end of the ham will wiggle easily. Transfer the ham to a platter or cutting board, cover, and let rest for 20 minutes before carving.
Meanwhile, make the mustard sauce: In a saucepan, whisk the mustard, brown sugar, and salt and pepper, breaking up any lumps with the whisk or your fingers. Add the vinegar and blend well.
Add the cream and beaten egg yolks to the saucepan and cook over very low heat, stirring constantly, until thickened and smooth. Serve warm with the ham.