Bourbon Praline Smoked Ham
For those who asked
* 16 lb Boneless ham
*1 cup Brown Sugar
*1 stick of butter
* 1/2 cup chopped pecans
*1/4 Bourbon We used Jim Beam and I could tell the difference in flavor over cheap bourbon
*18 oz apple juice approx. 2 oz is reserved for the glaze
1) Place ham on wire rack in foil pan add 8 oz of apple juice 2) Place ham in 250 degree smoker I used Pit Boss Competition pellets
3) Cook ham until 130 degrees internal temperature 4) Melt 1/2 stick butter in sauce pan over medium heat
5)Add brown sugar and stir until mixed 6) Add bourbon to sugar mixture and continue to cook off alcohol about 3-4 minutes I went to a soft boil stage to thicken it some
7) Remove from heat and stir in pecans 8) Add remaining butter and continue to stir until melted
9) Pour in 2 oz of apple juice thats about 1/4 cup 10) Brush bourbon praline glaze over ham when internal temperature is 130 degrees
11) Continue to cook until internal temperature is 140 degrees 12) Rest ham 10-15 minutes before carving
* Add extra apple juice as need in pan during smoking
