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Maple Bourbon Glazed Precooked Ham In A Dutch Oven On The Grill

Frick's Super Trim Bone-In Ham With Natural Juices being glazed with a maple bourbon glaze and cooked in a cast iron Dutch Oven on a charcoal BBQ grill.
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5 from 1 reviews

Cooking this ham on a charcoal (affiliate link) grill, low and slow, really adds to the smokey taste of the ham which comes out tender and juicy with just the right amount of flavor from the caramelized glaze.

Ingredients

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  • Frick’s Super Trim Bone-In Ham With Natural Juices (I used the Butt Half Ham)
  • 1 cup maple bourbon whiskey
  • 1/2 cup light brown sugar (affiliate link)
  • 1/2 cup ketchup
  • 1/2 cup water (affiliate link)
  • 1/4 cup apple juice
  • 1 Tablespoon lemon juice (affiliate link)
  • 1 Tablespoon steak sauce
  • 1 teaspoon garlic powder (affiliate link)
  • 1 teaspoon chili powder
  • 2 teaspoons Worcestershire sauce (affiliate link)
  • 1 teaspoon liquid smoke (affiliate link)
  • 1 teaspoon agar agar (affiliate link)
  • 1/4 teaspoon dry mustard (affiliate link)
  • 1/4 teaspoon black pepper (affiliate link)
  • 1/4 teaspoon Black Sea salt (affiliate link)
  • 6 fresh sage leaves, chopped
  • 2 6″ springs of fresh rosemary (affiliate link), stems removed

Instructions

  1. Light the coals on the charcoal grill and let them get hot while you are preparing the maple bourbon glaze.
  2. In a saucepan combine the maple bourbon, light brown sugar (affiliate link), ketchup, apple juice, lemon juice (affiliate link), steak sauce, garlic powder (affiliate link), chili powder, Worcestershire sauce (affiliate link), liquid smoke, dry mustard (affiliate link), black pepper (affiliate link) and the Black Sea salt.
  3. Place the saucepan on the stove top and turn the heat to a medium setting.
  4. Bring the sauce to a simmer, stirring occassionally.
  5. Allow the sauce to simmer for five minutes, then add the chopped up sage leaves and the rosemary (affiliate link) leaves. Make sure the center stem of the rosemary (affiliate link) was removed before adding the leaves.
  6. Use an immersion blender (affiliate link) to begin blending the ingredients in the pan and slowly add in the agar agar. If you do not have an immersion blender, you can pour the liquid into a regular blender as long as it is able to handle hot liquids.
  7. Continue blending the mixture until the agar agar is dissolved.
  8. Once the agar agar is dissolved, stop. blending the mixture and allow it to simmer for an additional five minutes, stirring occasionally.
  9. Remove the pan from the heat once the five minutes is up, set it aside and allow it to cool for ten minutes.
  10. Place a cast iron trivet (affiliate link) on the bottom of the cast iron Dutch Oven.
  11. Pour the water into the bottom of the cast iron Dutch Oven.
  12. Place the Frick’s Super Trim Bone-In Ham With Natural Juices cut side down on top of the cast iron trivet inside the cast iron Dutch Oven.
  13. Brush the tops and sides of the Frick’s Super Trim Bone-In Ham With Natural Juices with the maple bourbon glaze.
  14. Cover the the Frick’s Super Trim Bone-In Ham With Natural Juices with aluminum foil that is loose at the top and sealed around the edges of the Dutch Oven, unless your cast iron Dutch Oven is large enough that the lid will fit on it without the lid touching the ham. If your lid fits, go ahead and use it.
  15. Check to make sure the coals on the charcoal grill are grey. You do not want any fire, just hot coals.
  16. As long as the coals are nice and hot, go ahead and put the Cast Iron Dutch Oven on top of the grill grate.
  17. Cook the Frick’s Super Trim Bone-In Ham With Natural Juices for 15 minutes per pound since it is a pre-cooked ham.
  18. Remove the aluminum foil or cast iron Dutch Oven lid every ten minutes throughout the cooking time and baste the tops and sides of the ham with more of the maple bourbon glaze.
  19. Uncover the Frick’s Super Trim Bone-In Ham With Natural Juices during the last 15 minutes of cooking making sure to give a good basting when you uncover it. This is the last time you baste the ham, so use up whatever glaze you have left.
  20. Check the Frick’s Super Trim Bone-In Ham With Natural Juices to make sure the internal temperature is 145 degrees Fahrenheit. As long as it is, remove the cast iron Dutch Oven from the heat and set it on a secure surface.
  21. Now use meat forks to carefully lift the Frick’s Super Trim Bone-In Ham With Natural Juices out of the cast Iron Dutch Oven and set it on a cooling rack (affiliate link) that is ideally positioned on top of the cast iron Dutch Oven so the juices that come off the ham can drip back into the Dutch Oven.
  22. Allow the Frick’s Super Trim Bone-In Ham With Natural Juices to rest for 15 minutes, slice and serve.

Keywords: precooked ham in a Dutch Oven, grilled ham, maple bourbon ham

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