Take ham out of fridge and let it get to room temperature.
Prepare Big Green Egg for indirect cooking at 250º. Once
temperature is correct, add wet wood chips and place plate
setter. Use a drip pan and add apples, oranges, some water
and any of the tequila if there is some left.
Score ham with a sharp knife. Make a checkerboard pattern on
the top of the ham. Brush with olive oil. Place ham on the grill
with the scored part facing up. This should take about 4-5 hours
to get to an internal temperature of 160º. (1hour for every 2
pounds).
Prepare the glaze. Mix the pepper, mustard seed, tequila,
brown sugar, honey, molasses and sugar in a bowl and mix up.
Put aside for later.
Wait for 3 hours and then start glazing. Glaze ham every 20-30
minutes until it is done. Let rest for at least 25 minutes.
Originally Submitted
11/21/2015
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