u/QPO_1665

Last year’s ham was a bit too dry for my taste, so I switched things up this year and didn’t choose the spiral-cut bone-in ham. Instead, I opted for this beautiful cut.

My setup included a slow roller, a small drip tray with a litre of water, an accessory ring, deflector plates, a large drip tray, grates, and the ham itself (complete overkill, added 4 Meater probes… but it worked!). I set the temperature between 140 and 150 degrees Celsius.

For the homemade glaze, I used ¾ cup maple syrup, ¾ cup brown sugar tightly packed, 3 tablespoons of Dijon mustard, ¾ teaspoon ground cinnamon, and ½ teaspoon allspice or nutmeg.

The result was awesome!

Credits to Smoking Dad Bbq, use this link https://youtu.be/bOsMzl6iAEY?si=HnbPzUCWQTzdV-Pe