Roasted Fresh Ham With Mustard Sauce

Steps

• 1

  Brine the ham: In a container large enough to hold the brine and ham, combine kosher salt, curing salt, brown sugar, and water. Stir to dissolve the salt and sugar. 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 in the brine, weighing it down with ice-filled resealable bags, if necessary. Cover the container and refrigerate for 24 hours.

  Ingredients

  • 1/2 Cup kosher salt

  • 1 Cup Morton Tender Quick Curing Salt

  • 3/4 Cup dark brown sugar

  • 2 Quart water

  • 1  (8-10 lb) fresh ham with skin-on, preferably with shank portion

• 2

  Rinse the ham thoroughly under cold running water and pat dry with paper towels. Discard the brine.

• 3

  Using a sharp knife, score the skin over the entire surface of the ham in a crosshatch pattern at 1-inch intervals. Insert a clove into each diamond shape, if desired.

  Ingredients

  • 1 Teaspoon whole cloves

• 4

  Season the ham with the Traeger Pork & Poultry Rub. Set the ham on a rack in a roasting pan.

  Ingredients

  • 1 Tablespoon Traeger Pork & Poultry Rub

• 5

  When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.

  180 ˚F / 82 ˚C

  Super Smoke

• 6

  Insert the probe into the thickest part of the ham, avoiding the bone. Place the roasting pan with the ham on the grill. Close the lid and smoke the ham for 2 hours.

  180 ˚F / 82 ˚C

  Super Smoke

• 7

  Meanwhile, make the glaze: In a medium bowl or large liquid measuring cup, combine the apple juice, maple syrup, and bourbon. Transfer to a food-grade spray bottle, if desired. Use the glaze to mist or mop the outside of the ham.

  Ingredients

  • 2 Cup apple juice

  • 1/4 Cup maple syrup, warmed

  • 1/4 Cup bourbon or more apple juice

• 8

  Increase the grill temperature to 300℉ and continue roasting the ham, misting occasionally, until the internal temperature reaches 165℉, 2-4 hours. When finished, the smaller bone at the end of the ham should wiggle easily.

  300 ˚F / 149 ˚C

  165 ˚F / 74 ˚C

• 9

  Make the mustard sauce: In a medium saucepan, whisk together the dry mustard, brown sugar, salt, and pepper, breaking up any lumps. Add the vinegar and whisk well to combine. Add the heavy cream and egg yolks and whisk to incorporate. Cook over very low heat, stirring constantly until the sauce is thick and smooth. Remove the pot from the heat and set aside until ready to serve.

  Ingredients

  • 1/4 Cup dry mustard

  • 1/2 Cup brown sugar

  • 2 Teaspoon kosher salt

  • 1 Teaspoon freshly ground black pepper

  • 1/2 Cup apple cider vinegar

  • 2 Cup heavy whipping cream

  • 4  egg yolks, beaten

• 10

  Transfer the ham to a platter or cutting board, cover, and let rest for 20 minutes before carving. Serve with mustard sauce. Enjoy!