Serves: 12-15 Servings | Prep: 10 min | Cook: 4 hrs | Ready: 4 hrs 10 min
6-8 lb. Frick’s Ham, Shank portion
½ cup Honey
1 T. Apple Cider Vinegar
1 T. Brown Sugar
2 T. Bourbon
Mix together glaze ingredients until fully blended.
Smoke ham over Hickory or Hickory and Apple wood. You can use your favorite BBQ rub if you would like for a bit more flavor, but the glaze is really great on it’s own.
Place ham in foil pan and insert thermometer. Add 2 water pans on grates to the side of pan.
Try to keep the heat at 250-300 degrees smoking temperature. When internal temperature reaches 120 degrees, brush the glaze all over the ham.
When the internal temperature reaches 140 degrees remove from grill.
Let rest for about 15 minutes before cutting.