Arkansas Slow-Smoked Ham
6-to-7-pound cooked bone-in ham
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup honey
1/3 cup cider vinegar
1/4 cup bourbon or water
2 tablespoons yellow mustard
2 tablespoons lemon juice
1 teaspoon dried thyme, crushed
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
3 cups wood chips (use hickory or oak chips for the best flavor)
Sauce Directions: In medium saucepan combine ketchup, onion, honey, vinegar,
bourbon or water, mustard, lemon juice, thyme, garlic and red pepper flakes.
Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until
desired consistency, stirring frequently. Divide sauce into two portions; set
Ham Directions: At least 1 hour before grilling, soak wood chips in enough water
to cover; drain before using. In charcoal grill with cover, place preheated
coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood
chips over the coals.
Place ham on the grill rack over drip pan. Cover and grill for 2 to 2 1/2 hours,
until internal temperature (measured with a meat thermometer) is 140 degrees F.,
basting with one portion of sauce the last 15 minutes. Add more preheated coals
(use a hibachi or a metal chimney starter to preheat coals) and wood chips
halfway through grilling.
Remove ham from grill. Cover and let rest for 15 minutes before slicing. Reheat
second portion of sauce and serve with ham.
*Note: For gas grills, preheat and then turn off any burners directly below
where the food will go. The heat circulates inside the grill, so turning the
food is not necessary.