Grilled Easter Ham


Bone in ham 10 to 12 pounds

Honey Bourbon glaze:

1/2 cup honey

1/2 cup KFB bourbon

2 tablespoons Dijon mustard


  1. Before cooking, remove the ham from its wrapper, pat dry.

  2. Set the ham in the aluminum foil.

  3. Preheat grill to medium-low heat. Get the grill set up for indirect heat.

  4. Add all glaze ingredients to a sauce pan. Heat up to a simmer. Break up ingredients with a whisk.

  5. Put the ham in the center of the grill. Cook until it reaches 135°F in its thickest part, about 3 hours for a 10 pound ham.

  6. During the last half hour of cooking, brush the ham with the glaze every ten minutes.

  7. Remove from grill, and let rest for 15 minutes, carve.

  8. Serve, enjoy!

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Thompson Brothers & Company, LLC. © 2013. All rights reserved. Proud partner of PAI

Patent information:

  US 9,820,612 B2, US 29/582,457 (pending). For use in the method of US 8,741,068 B2. CA 174,294 (pending)

  US 9,820,612 B2, US D664,319.  For use in the method of US 8,741,068 B2

  US 9,820,612 B2, For use in the method of US 8,741,068 B2.

  US 9,820,612 B2, US D664,319, US 62/572,668.  For use in the method of US 8,741,068 B2.  CA 177,126 (pending). 

  EU 004384436-0001/0003.  AU 201716091, 201716092, 201716103.  NZ 423571, 423572 (pending).

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Thompson Brothers & Company, LLC

1270 Helmo Ave North

Oakdale, MN 55128