Well if you know me at all you know I like creating new flavorful dishes and of course on Easter it was no exception. I started with 9lb bone in spiral ham. Then started the creative process which started with rubbing down the ham with Tennessee mojo BBQ rub along with 1/4 cup of brown sugar and 3 tbsp of smoked paprika. I then double wrapped in saran wrap overnight in the refrigerator.
The next day I pulled ham out to allow to get to room temp, while I set-up the primogrill for indirect cook using combination of prime6 charcoal along with some cherry wood chips for additional flavor. As I allowed the cooker to reach 250 temp I set drip pan underneath indirect side that contained pineapple and cherry juice with water. Then next I worked on my spray which consisted of 3/4 cup pineapple juice, 1/4 cup of cherry juice and 4 tbsp of red maraschino cherry juice with 4oz (two shots) of Jim Beam red stag black cherry bourbon.
Once the cooker was set I placed ham on indirect side above drip pan and would spray ham down on all sides every thirty minutes until around 2 hour 15 minute mark, then I added incredible glaze noted below for last 30 minutes to take this ham to the next level and I am not kidding either.
I used 3/4 stick of melted butter, 1/2 cup of brown sugar, 6 oz of jimbeam red stag black cherry bourbon and another 4 tbsp of red maraschino cherry juice then blended well. This was used to baste the ham for last 1/2 hour of cook. The total cook time was right around 2 hours and 45 minutes for an incredible cherry bourbon smoked Easter ham the family devoured. I am definitely making this again and maybe real soon.