1Start by making a pre-glaze out of one stick butter, one cup honey, and three tablespoons Dijon mustard.
2Start by making a pre-glaze out of one stick butter, one cup honey, and three tablespoons Dijon mustard.
3Start by making a pre-glaze out of one stick butter, one cup honey, and three tablespoons Dijon mustard.
4Then cover your ham with it inside and out and everywhere in between.
5Then cover your ham with it inside and out and everywhere in between.
6Then cover your ham with it inside and out and everywhere in between.
7Set the pellet grill to 325F indirect.
8Set the pellet grill to 325F indirect.
9Set the pellet grill to 325F indirect.
10Put the ham on to cook for two hours.
11Put the ham on to cook for two hours.
12Put the ham on to cook for two hours.
13For the post glaze, combine one cup Brown Sugar, one cup Cherry Preserves, four tablespoons Apple Cider Vinegar, four tablespoons Orange Juice, one half cup Maple Syrup, and three tablespoons Dijon Mustard into a sauce pot.
14For the post glaze, combine one cup Brown Sugar, one cup Cherry Preserves, four tablespoons Apple Cider Vinegar, four tablespoons Orange Juice, one half cup Maple Syrup, and three tablespoons Dijon Mustard into a sauce pot.
15For the post glaze, combine one cup Brown Sugar, one cup Cherry Preserves, four tablespoons Apple Cider Vinegar, four tablespoons Orange Juice, one half cup Maple Syrup, and three tablespoons Dijon Mustard into a sauce pot.
16Heat the post-glaze up, then let it cool to thicken up.
17Heat the post-glaze up, then let it cool to thicken up.
18Heat the post-glaze up, then let it cool to thicken up.
19Glaze the ham with the post-glaze 15 minutes before the end of the cooking time to let it tack up.
20Glaze the ham with the post-glaze 15 minutes before the end of the cooking time to let it tack up.
21Glaze the ham with the post-glaze 15 minutes before the end of the cooking time to let it tack up.
22Take the ham off the grill.
23Take the ham off the grill.
24Take the ham off the grill.
25Let the ham rest for 15 minutes.
26Let the ham rest for 15 minutes.
27Let the ham rest for 15 minutes.
28Slice into it, and it's ready to serve.
29Slice into it, and it's ready to serve.
30Slice into it, and it's ready to serve.
Ingredients
1 stick butter
1 stick butter
1 stick butter
1 cup honey
1 cup honey
1 cup honey
3 tbsp Dijon mustard
3 tbsp Dijon mustard
3 tbsp Dijon mustard
ham
ham
ham
1 cup Brown Sugar
1 cup Brown Sugar
1 cup Brown Sugar
1 cup Cherry Preserves
1 cup Cherry Preserves
1 cup Cherry Preserves
4 tbsp Apple Cider Vinegar
4 tbsp Apple Cider Vinegar
4 tbsp Apple Cider Vinegar
4 tbsp Orange Juice
4 tbsp Orange Juice
4 tbsp Orange Juice
0.5 cup Maple Syrup
0.5 cup Maple Syrup
0.5 cup Maple Syrup
3 tbsp Dijon Mustard
3 tbsp Dijon Mustard
3 tbsp Dijon Mustard
Equipment
pellet grillsauce pot
Tips
Let the glaze cool to thicken up before applying.
Let the ham rest for 15 minutes after taking it off the grill.