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Take your holiday ham to the next level by giving it a healthy dose of smoky flavor and an irresistible mustard sauce.
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
1 Teaspoon whole cloves
1 Tablespoon Traeger Pork & Poultry Rub
2 Cup apple juice
1/4 Cup maple syrup, warmed
1/4 Cup bourbon or more apple juice
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
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
1 Teaspoon whole cloves
1 Tablespoon Traeger Pork & Poultry Rub
: 180 ˚F
2 Cup apple juice
1/4 Cup maple syrup, warmed
1/4 Cup bourbon or more apple juice
: 300 ˚F
: 165 ˚F
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