Barbecue: Mustard-Whiskey-Glazed Ham

Ham is a funny thing in my life. It was the food that I missed most when my parents decided to keep a kosher household when I was 5. After leaving home and its kosher ways behind, I have had no qualms with cooking massive amounts pork, but a whole ham has never graced my kitchen; I suspect there's a place in my subconscious that has kept this super-trafe on the outskirts.

I don't know what triggered the change, probably just getting into the holiday spirit, but last weekend I had a hankering for some ham, went to the grocery store and picked out a bone-in beauty. Even though it was precooked, I heated it up in my smoker, using a mix of oak and cherry wood, for five hours, slathering on a mustard-whiskey glaze in the last hour. Each piece of this ham was pure sweetness, with an added hint of smoke in the glazed ends, which took me back to a more pure time when I had no notions of ham being anything but delicious.

Smoked Mustard-Whiskey Glazed Ham

Adapted from The Virtual Weber Bullet.

Barbecue: Mustard-Whiskey-Glazed Ham

About This 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. 1

    Remove ham from packaging, wash, and pat dry with paper towels. Allow to come to room temperature while preparing the smoker.

  2. 2

    Fire up your smoker to 225°F. 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. 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. 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.


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