Maple Bourbon Ham

We tried a new recipe for our Christmas ham this year. Not bad, but not our favorite.

Ingredients:
Maple-Bourbon paste (recipe follows)
10-12 pound cooked, ready to eat ham (bone-in butt or shank section)
1/2 - 1 cup maple syrup
cherry and apple chunks

Maple-Bourbon Paste:
2 tablespoons pure maple syrup
2 tablespoons freshly ground black pepper
2 tablespoons dijon or honey-dijon mustard
1 tablespoon bourbon
1 tablespoon vegetable oil
1 tablespoon paprika
1 tablespoon onion powder
2 teaspoons coarse salt

The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it).

Smear the maple-bourbon paste all over the exposed surfaces (except flat side).

Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).
Stabilize BGE at 250° with platesetter (legs up) regular grid with raised grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid. Cook until internal temperature reaches 140° (this should take about 5 hours).

The finished product