Roasted Fresh Ham with Mustard Sauce

Roasted Fresh Ham with Mustard Sauce






24 hours

6 hrs



1 (8-10 lbs) Fresh Ham, Preferably with Shank Portion, Skin On

1/2 cup Kosher Salt

1/2 cup Morton's Tenderquick Curing Salt

3/4 cup Dark Brown Sugar

2 qts Water

1 tsp Whole Cloves

1 Tbsp Pork & Poultry Rub


In a container large enough to hold the brine and ham, combine kosher salt, curing salt, 3/4 cup of brown sugar and water. Stir to dissolve the salt and sugar crystals.
If a more cured texture and appearance is desired, use a kitchen syringe to inject the brine into the ham, especially near the bone.
Submerge the ham, weighting it with ice-filled resealable plastic bags, if necessary. Cover it and refrigerate for 24 hours.
Rinse the ham thoroughly under cold running water and pat dry with paper towels. Discard the brine.
Using a sharp knife, score the skin on the entire surface of the ham at 1-inch intervals in a crosshatch pattern. Insert a whole clove into each diamond shape, if desired.
Season the outside of the ham with Z Grill Pork and Poultry Rub. Put the ham on a rack in a roasting pan.
When ready to cook, set temperature to 180℉and preheat, lid closed for 15 minutes.
Place the roasting pan with the ham on the grill grate. Smoke ham for 2 hours.
For the Glaze: Combine apple juice, maple syrup, and bourbon. Transfer mixture to a mister. Mist or mop the outside of the ham.
Increase the grill temperature to 300℉ and continue to roast the ham, misting occasionally, until the internal temperature reaches 165℉, about 3 to 4 hours.
Check the temperature at the 2-hour mark. Fresh hams are quite lean, and you do not want to overcook the meat. When done, the smaller bone at the end of the ham will wiggle easily.
Transfer the ham to a platter or cutting board, cover and let rest for 20 minutes before carving.
For the Mustard Sauce: In a saucepan, whisk together the mustard, brown sugar, salt and pepper. Break up any lumps with the whisk or your fingers. Add the vinegar and blend well. Add the cream and beaten egg yolks to the saucepan and cook over very low heat, stirring constantly, until thickened and smooth.
Serve mustard sauce warm with the ham. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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