A lot of you have asked for ingredient list details, so here they are.
First - credit where credit is due. This is from "Smoke and Spice" by Cheryl and Bill Jamison, 2003 edition. This is a really great book and we cook a lot from it. I would urge you to get Santa to bring you one, if you don't have it.
Maple Bourbon Paste
2 tbs Pure Maple Syrup
2 Tbs freshly grated Black Pepper
2 Tbs Dijon Multatd or Honey Dijon (I use Dijon)
1 Tbs Bourbon
1 Tbs Veg Oil
1 Tbs Parprika
1 Tbs Onion Powder
2 Tsp Coarse Salt - Kosher or Sea Salt
I thought the ham I did earlier this week was a bit salty on the outside - just realized I added 2 Tbs Salt, not 2 Tsp!!! Oops,,,
Per my presentation, do the rub the night before
Maple Bourbon Mop
1/4 cup Pure Maple Syrup
1/4 cup Bourbon
1/4 cup cider vinegar
3 Tbs Veg Oil
2 Tsp Dijon Mustard
I start mopping after about an hour in the smoker.
Maple Bourbon Glaze
3/4 cup Pure Maple Syrup
1/4 cup Bourbon
3 Tbs Dijon
2 Tbs Unsalted Butter
You brush this on the ham a couple of times in the last hour the ham is on the smoker. Personallly, I don't bother. I think it is great with just the rub and mop on it.
Let me know if you have any questions. Enjoy!
And thanks for the compliments on the slides....I like to do these. Will keep it up.