COOK IT.
We recommend using Hickory Hardwood Pellets for this recipe. Hickory smoke enhances the pork flavors of the ham with baconlike aromas and will complement the tangy brown mustard glaze.
Note: This recipe uses Louisiana Grills Smoky Spicy Sweet Hot.
Fire up your Louisiana Grills pellet grill and preheat to 225° F, with the lid closed. If using a gas or charcoal grill, set it up for low heat.
Using a sharp kitchen knife, slice long slits across the surface of the ham, about ¼” deep, and spaced a ½” apart. Cut lengthwise then widthwise, creating a “diamond-cut” appearance.
Rub seasoning over ham and place ham directly on the grill grate. Close grill cover and cook for 1 ½ hours.
Transfer ham to cast iron pot and pour stock over ham then cover with aluminum foil. Increase grill temperature to 300° F and place the skillet on grate. Close grill cover and cook for 2 hours.
Meanwhile, make the mustard glaze by combining brown mustard, Worcestershire, black pepper, cumin, garlic powder, and mustard powder in a small bowl. Stir until well combined.
Remove foil from ham and spread mustard sauce over the surface of ham using a rubber spatula, making sure to get in the slits. Turn heat up to 450° F and cook for 3 minutes. Baste ham with pan sauces and cook an additional 3 minutes. Repeat until edges have browned and fat is well rendered. Allow to rest 15 minutes before carving.
Aluminum Foil
Knife
Large Dutch Oven or Cast Iron Pot with Lid
Rubber Spatula or Basting Brush
Small Bowl