Spiral Christmas Glaze Ham

Directions

1. Preheat your Kamado grill to 250°F (120°C) for indirect smoking.
2. Remove the ham from its packaging and pat it dry with paper towels.
3. Use a large knife and make cuts to the bone around 1.2 cm wide on both sides of the ham
4. Using your hands, rub the entire ham generously with Lane's Christmas Dust Sweet Lic, ensuring the seasoning gets into the spiral cuts.
5. Place the ham on the grill grates with the cut side down. Add a pan with water or apple juice beneath the ham to keep it moist.
6. Smoke the ham for 2 hours, basting with the prepared glaze every 30 minutes.
7. After 2 hours, increase the grill temperature to 300°F (150°C).
8. Generously brush the ham with the glaze and allow it to caramelize for another 30-45 minutes, basting every 15 minutes for a glossy, sticky finish.
9. Remove the ham from the smoker and let it rest for 10-15 minutes.
10. Slice and serve with extra glaze on the side for drizzling.