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Recipe adapted from successful variations across the internet.


  • 10-12lb pre-cooked, spiral cut, ready to eat Ham
  • 1/2-1 cup Maple Syrup (dark grade B) (injected into ham)
  • Wood Chunks (Cherry, Apple, or Pecan)

Maple-Bourbon Rub Ingredients

  • 2 Tbsp pure Maple Syrup
  • 2 Tbsp freshly ground Black Pepper
  • 2 Tbsp Dijon or Honey-Dijon Mustard
  • 1 Tbsp Bourbon
  • 1 Tbsp Vegetable Oil
  • 1 Tbsp Paprika
  • 1 Tbsp Onion Powder
  • 1 Tbsp Kosher Salt

Glaze Ingredients (for the final portion of the cook):

  • ½ cup brown sugar
  • ¼ cup maple syrup (use dark grade B real maple syrup if available)
  • ¼ cup honey
  • 2 Tbsp. cider vinegar
  • 1 – 2 Tbsp Worcestershire sauce
  • 2 Tbsp instant coffee grounds
  • 1 Tbsp dry ground mustard
  • 2 Tbsp orange juice concentrate
  • 1 Tbsp Bourbon


In Advance:

  1. Prepare the ham the day before smoking by placing in a pan with the flat side down. Rinse ham with cold water and pat dry. Then inject the ham with maple syrup (up to a cup) by using a meat injector.
  2. Mix together and spread the maple-bourbon rub all over the entire ham. Loosely cover the ham in saran wrap and place in the fridge for 24 hours or until ready to smoke.

For the Glaze: 

  1. Blend all ingredients in a saucepan and heat slightly until everything combines into a thick looking sauce a few minutes after you start your cook.

For the Ham:

  1. Set up your EGG for indirect cooking at 250°F (convEGGtor legs up) with a Disposable Drip Pan on the convEGGtor below the cooking grate. Be sure to mix 4-5 chunks of your preferred wood in the charcoal prior to lighting.
  2. Place ham on the cooking grid with the flat side down.
  3. Cook for 25 to 30 minutes per lb (glazing the ham every 30 minutes) until internal temp on the ham shows 140-150°F and double wrap in foil allowing the ham to rest for at least 30 minutes before serving.

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