I grew up in the South and a big part of the culture was covered dish suppers for any social event.
- Church function? Covered dish supper.
- PTA meeting? Covered dish supper.
- Holiday party? Covered dish supper.
But you could always count on someone bringing a great Southern style ham – smoky and sweet.
Don’t get me wrong. I love a savory ham glaze with the typical allspice, nutmeg, and clove flavor profile. But the hams that I remember from those get togethers were all about the sweet. Think cola glazes and brown sugar crusts. For my Southern ham, I cook it on my Char-Broil Charcoal Grill 780 with a little pecan wood and then use a glaze using some of the best Southern sweet things – sweet tea, local honey, sweet BBQ rub, and maybe even a smoky sweet shot of bourbon.
- 8-10 lb bone in, spiral sliced cooked ham
- ½ cup local honey
- ½ cup light brown sugar
- ½ cup sweet tea
- 1 tablespoon sweet BBQ rub
- 1 tablespoon coarse grain mustard
- 1 tablespoon bourbon [optional]
- 1 tablespoon corn starch
- 1 tablespoon cold water
- Preheat your grill to medium heat (300-325°f), set up for indirect heat. For the Charcoal Grill 780, this was done by having coals on the two ends of the charcoal tray and the ham over the empty space between the two ends. Using a “fuse burn” will give you longer cooking times.
- Make the glaze. Combine the honey, sugar, tea, BBQ rub, mustard and bourbon (if using) in a small sauce pot and bring to a simmer over low heat on a grill with a side burner (or over medium high on stove top). Simmer until reduced – about 10 minutes.
- Thicken the glaze. Make a slurry by whisking together the corn starch and water. Whisk this slurry into the glaze and cook the glaze for another minute. Remove and allow to slightly cool
- Place the ham, cut (flat) side down in a half sized steam pan or casserole dish. Drizzle about half of the honey/sweet tea glaze over the ham and brush it on, evenly. Cover tightly with a sheet of aluminum foil.
- Cook the ham. Place the ham on the grill over indirect heat, close the grill and let cook for 2 ½ hours.
- Glaze and smoke the ham. Pour and brush the rest of honey and sweet tea glaze on the ham. Place two chunks of pecan wood on/near the hot coals and smoke the ham for 10-15 minutes.
- Drizzle with any remaining glaze and serve.