Special thanks to our friends at KamadoJoe.com for permission to use this recipe in our 2024 World of Barbecue series as we feature French-inspired recipes throughout August.

INGREDIENTS:

• Spiral Cut Ham, or any pre-cooked ham
• 1/2 cup Sweet Red Dirt Rub & Seasoning
• 2 cups Apple Juice
• 1 Onion, chopped
• Mustard (binder)
• 18 ounces Pineapple Preserves
• 1/3 cup Dark Molasses
• 1 cup Honey
• 1 cup Bourbon
• 1 tablespoon Ground Mustard
• 1/2 cup Brown Sugar

INSTRUCTIONS:

1. Set your Kamado Joe to indirect cooking using SloRoller or Heat Deflectors. Utilize Big Block Charcoal with a fruitwood chunk. We will be stabilizing the Kamado Joe to 275-300˚F.
2. Get yourself a bone-in ham and place it on a baking sheet with a cooling rack. Apply mustard as a binder, and apply Sweet Red Dirt rub generously to the entire ham. Add chopped onion and 2 cups of apple juice to the pan that will be used as a savory gravy later.
3. Once the Kamado Joe gets to temperature, place the ham on the pan on your Kamado Joe. Place an instant-read thermometer inside to monitor temps. We will smoke this for 2-3 hours until the internal temp reaches 130˚F.
4. Let’s make the glaze. Fill a pot with Pineapple Preserves, Dark Molasses, Honey, Bourbon, Brown Sugar, Ground Mustard, and more Sweet Red Dirt Rub & Seasoning. Bring to a boil and then simmer for 10 minutes. Once cool, pour over the entire ham. Smoke until 145˚F internal temp.
5. Slice and serve. Don’t forget to dip in some of that apple juice gravy.

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