Give this holiday classic a punch of flavor. Start by smoking your ham for two hours. Then bump the temp up to 300°F and cook for about another four hours. Slice, transfer to a platter, add glaze, and enjoy.
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In a container large enough to hold the brine and ham, combine kosher salt, curing salt, 3/4 cup brown sugar and 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, weighing it with ice-filled resealable bags, if necessary.
Cover it and refrigerate for 24 hours.
Rinse the ham thoroughly under cold running water and pat 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 & Poultry Rub. Put the ham on a rack in a roasting pan.
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes.
Place the roasting pan with the ham on the grill grate. Smoke ham for 2 hours.
For the Glaze: Combine apple juice, maple syrup and bourbon. Transfer mixture to a food grade spray bottle. Mist or mop the outside of the ham.
Increase the grill temperature to 300℉ and continue to roast the ham, misting occasionally, until the internal temperature reaches 165℉, 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.
For the Mustard Sauce: In a saucepan, whisk together mustard, brown sugar, salt and pepper. Break up any lumps with the whisk or your fingers. Add vinegar and blend well. Add cream and beaten egg yolks to the saucepan and cook over very low heat, stirring constantly, until thickened and smooth. Set aside until ready to serve
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. Serve with mustard sauce. Enjoy!
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