To start, make a Bourbon Honey Mustard Glaze and set aside.
- 1/2 cup Bourbon
- 2 teaspoons Worcestershire Sauce
- 1 tablespoon Crystals Hot Sauce
- 1/4 cup Apple Cider Vinegar
- 4 tablespoons Lane's BBQ Kapalua Rub
- 1 cup Honey Mustard
Stabilize your grill at 325°F.
Once the coals are activated, place a few wood chunks in the hottest portion of the coals. Allow time for combustion then set up your grill for indirect cooking.
Coat the ham with the honey mustard then season evenly with Lane's BBQ Kapalua Rub.
Place directly on the grill grates and close the dome. Slow cook until it reaches an internal temperature of 120°F. This will take a few hours.
Once you come to an internal temp of 120°F, transfer the ham into a grill-safe tray for the basting process and return to the grill.
Baste every 30 minutes until you reach an internal temperature of 145°F. At this point you should have a fantastic, layered bark!
Once the ham reaches an internal temperature of 145°F (somewhere around the 4-hour mark) remove the ham and tray from the grill. Place the ham on a cutting board and release the slices from the ham bone. Drape the slices through the sauce and transfer directly to the presentation plate.
Once you are done with the slices, cut the non-sliced ham into ½ inch dice or chunks. Roll them through the sauce as well and transfer to the presentation plate, drizzle the platter with some of the leftover glaze and drippings and enjoy!